Winter Comfort Food - Thai Fish Coconut Curry

Adapted from About.com

Here's a wonderful Thai Fish Coconut Curry that is so simple and delicious - Made from scratch in 30 minutes!

Prep: 15 minutes

Cook: 15 minutes

SERVES 4-6

Ingredients:

500-800 g white fish fillets
1/3 cup dry unsweetened shredded coconut
1 1/2 cups fresh pineapple chunks, or canned equivalent (drained)
1 1/2 cups cherry tomatoes, or canned equivalent (drained)
1/2 tsp Cumin
A Handful fresh coriander

Curry Sauce:

1 can good-quality coconut milk
1/4 cup red onion, chopped
2 cloves garlic, crushed
1-2 fresh red chillies, crushed
1 Tbsp fresh ginger, crushed
3/4 tsp. turmeric
1/2 tsp. ground coriander
1-2 Tbsp. brown sugar (to taste)
1 Tbsp. Tomato Sauce
2 Tbsp Fish Sauce
3 Tbsp. fresh-squeezed Lemon or Lime juice

Instructions:

Place coconut in to a dry frying pan over medium-high heat. Stir continuously until coconut turns light golden brown. Tip toasted coconut into a bowl to cool.

Place all 'Curry Sauce' ingredients in a food processor, chopper, or blender. Blitz to create a fragrant yellow curry sauce. (If you don't have such a device, simply mince everything well and stir together.)

Pour sauce into a wok or deep frying pan over medium-high heat. 

Add the fish, pineapple , tomatoes, cumin, and half the toasted coconut.

Stir and bring to a gentle boil.

Once sauce is bubbling, reduce heat to a slow simmer and cover with a lid. 

Allow fish curry to simmer 15 to 20 minutes, or until cooked (fish will firm up, turn opaque, and flake easily).

Taste and adjust seasoning depending on your taste - add more chilli for a hotter curry, more fish sauce if not salty enough, add more sugar for sweetness or if too sweet add more lemon juice.

We serve this with brown basmati Rice and sprinkle over some toasted coconut and fresh coriander.

ENJOY!

www.salthousecorsair.co.nz