Coconut curry with tomato and lime salsa
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Time to make:
35 mins, prep 10 mins, cook 25 mins
$5.15 per serve
(at time of publication)
Full ingredients list:
- 1 tablespoon red curry paste
- 270ml light coconut milk
- 450g white fish fillets, such as John Dory, cut into bite-sized pieces
- 3 teaspoons fish sauce
- 2 teaspoons sugar
- 4 medium tomatoes, diced
- 1 red onion, diced
- 2 green capsicums, diced
- ½ cup chopped coriander leaves
- 4 cups shredded lettuce
- 4 wholemeal pita breads, toasted
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a small frying pan with oil. Over medium heat, cook curry paste for 1 minute, until fragrant. Add coconut milk, reduce heat and simmer for 10 minutes, until reduced, stirring occasionally. Stir through fish, sauce and sugar and cook for 12 minutes.
Step 2 Make salsa: combine tomatoes, onion, capsicum and coriander in a large bowl.
Step 3 Serve fish with salsa, lettuce and toasted pita bread.
Substitute an equal amount of cooked prawns for the fish. Add 1/2 diced avocado, and 1 diced nectarine or peach to the salsa.
About this recipe
First published: December 2010