Last night I made an easy weeknight favourite of mine that is super quick and nutritious to boot! It is full of vegetables and you can make a large batch to keep for leftovers and lunches. If you don't eat fish you can make this without the adding the fish at the end and use vegetable or chicken stock instead of the fish stock.
Thai (ish) Yellow Snapper Curry
Serves 4 (with some leftovers)
1 tablespoon olive oil
3 cloves of garlic
1 brown onion, diced
1/2 jar Thai yellow curry paste
2 red chillies (bird's eye), finely diced
1/2 kilo baby chat potatoes, cut into quarters
1 sweet potato, cubed
1 can coconut milk
1 cup liquid fish stock
1 Tbs fish sauce
1 Tbs brown sugar
2 cups long grain rice
2 cups green beans, halved
1 capsicum, diced
1 large fillet of red snapper or fish of your choice, cut into half palm size pieces
- Gently heat the olive oil in a large pot (I used my french oven).
- Add onion and garlic and cook, stirring often, until translucent.
- Add curry paste and chillies, fry off for 1 minute.
- Add potatoes and sweet potato, stir to thoroughly coat with paste mixture.
- Add coconut milk, stock, fish sauce and brown sugar. Turn up the heat and simmer on a low heat for 15 -20 mins.
- Begin cooking your rice using our preferred method. I use a Sunbeam Rice Perfect rice cooker and I recommend it highly.
- When potatoes are cooked through and soft (test with a fork or skewer), add the beans, capsicum and snapper pieces, gently pushing them into the sauce. Turn the heat back up and cover. Cook until fish is cooked through (5 -8 minutes). If you are unsure about if the fish is ready you can gently test a piece by pushing with your finger to see if is the right texture, if should feel firm and spring back. Otherwise you can cut a piece at the thickest section to check the colour.
- Serve over steamed long grain rice with a lemon wedge and garnish with coriander (if desired, I didn't have any last night!)