Originally posted 1 February 2015, republished 1 February 2019
Originally this recipe was called ‘Thai Red Curry Kingklip’, but let’s be honest, on a good day not everyone can afford to buy 1/2 kg kingklip to make a fish curry.
Good for you if you can, but I try to make my recipes a little more uhm affordable š
This is a tasty recipe – using only a handful of ingredients. Not too complicated – and takes about 30 minutes to prepare.
So, here goes!
Thai Red Curry Hake
Serves 2
400g raw white fish – I used SeaHarvest Hake Medallions
100g chopped onions
150g chopped peppers
10 ml Olive Oil
1 heaped tsp Red Curry Paste
Salt and pepper to taste
250ml fat free milk (1 milk) and 5ml coconut essence (I got it from a baking supplies shop) or use 250ml lite coconut milk – I usually make my own ‘fake’ coconut milk as a no/low fat option!
To serve: chili flakes and fresh coriander
Fry onions and peppers in olive oil, add a little water if needed to cook until soft on medium heat.Ā Add hake andĀ poach on low heat for about 10 minutes – until flesh turns white.
Mix milk, coconut essence, salt, pepperĀ and red curry paste – cook until reduced/thick.
Served with pilau rice (used Woolies’ Pilau Rice Spice mix as a short cut) and Asian salad (thinly sliced red onion and cucumber and carrot ribbons marinated in white vinegar)
