Serves 4-6
Ingredients
- 1 Tbsp olive or neutral oil
- 1 onion, diced
- 50g yellow curry paste (1 sachet)
- 1 x 400ml tin coconut milk
- 250ml fish stock
- A small handful of lime leaves
- 700g firm white boneless fish fillets, cut into large pieces
- 250g white button mushrooms, sliced
- 150g fine green beans, trimmed
- 150g cherry tomatoes, halved
- 1 tablespoon lime juice
- 1/2 cup fresh coriander leaves
- Sliced chilli, to serve
- Lime wedges, to serve
Method
- Heat oil in large saucepan and fry the onion until tender. Add curry paste. Stir-fry for 2 minutes until fragrant. Add coconut milk, fish stock and lime leaves. Simmer until the sauce reduces and thickens slightly.
- Reduce heat to low and add the mushrooms, green beans and tomatoes. Cook for 5 minutes or until vegetables are tender.
- Gently add the fish and cook for about 5 minutes. Add lime juice. Stir gently to combine but be careful not to break up the delicate fish.
- Serve curry with steamed basmati rice / cauliflower rice and a sprinkle of fresh coriander and chilli.
*Recipe courtesy of the Power of Pink campaign.
From 1 October, R1 from each pink punnet of 250g whole and sliced white button mushrooms, 250g sliced white button mushrooms, the 250g budget line and the 400g whole white mushroom punnets sold sold in Pick ‘n Pay stores nationwide will be donated towards the purchasing of silicone prostheses for women affected by breast cancer and who cannot afford reconstruction after surgery.
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