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Speedy hake & king prawn red curry

Speedy hake & king prawn red curry

Serve up this delicious Thai-style fish curry in less than 15 minutes; quicker and tastier than a take out. You can cook your own rice in 10-12 minutes, or use a couple of pouches of ready-cooked. 

4.5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Ingredients

  • 1 tsp Vegetable oil
  • 1 bunch salad onions, thinly sliced
  • 1 red chilli, thinly sliced
  • ½ x 25g pack fresh coriander, stalks finely chopped, plus leaves, to serve
  • 4 tbsp Cooks' Ingredients Thai Red Curry Paste
  • 400g coconut milk
  • 120g extra fine green beans, halved
  • 200g pack Essential Hake Fillets, cut into large chunks
  • 165g pack raw king prawns
  • Thai Hom Mali Rice, to serve
  • 1 lime, cut into 4 wedges

Method

  1. Heat the oil in a sauté pan or large, lidded frying pan. Add the salad onions (reserve some green parts to garnish), the chilli and coriander, then fry for 2 minutes.

  2. Stir in the curry paste and coconut milk, then bring to a simmer. Add the green beans, fish, prawns and a little salt, then return to a simmer. Cover and cook for 4-5 minutes or until the fish is cooked through, opaque and flakes easily with a fork and the prawns are pink, opaque and cooked through.

  3. Scatter over the coriander leaves and reserved green salad onions, then serve with the rice and lime wedges.

Cook’s tip

For added crunch, serve with some crushed salted peanuts for sprinkling over. Deseed the chilli before slicing, if you prefer things less spicy.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,304kJ/ 313kcals

Fat

21g

Saturated Fat

16g

Carbohydrates

6.2g

Sugars

4.3g

Fibre

2.9g

Protein

22g

Salt

0.6g

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