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    Red Thai Fish Curry

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    Red Thai Fish Curry

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    • 2tbsp vegetable oil
    • 1 red pepper
    • 200g mangetout and dwarf corn
    • 300g pack Bart Spices Red Curry Sauce
    • 2 pieces Waitrose Frozen Prime Cod Fillet
    • Waitrose Thai Fragrant Rice
    • Coriander leaves

    Method

    1. Heat 2 tbsp vegetable oil in a wok. Stir-fry 1 red pepper, deseeded and sliced, with a 200g pack Mangetout and Dwarf Corn for 3-4 minutes, until just softened.
    2. Add a 300g pack Bart Spices Red Curry Sauce to the pan and bring to the boil. Add 2 pieces Waitrose Frozen Prime Cod Fillet, defrosted and cut into 2cm cubes. Simmer gently for 4-5 minutes until the fish is cooked. Serve with Waitrose Thai Fragrant Rice, cooked according to the pack instructions, and garnish with fresh coriander leaves.

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