Decadent Fish Curry

Decadent Fish Curry


Fish – you can use whatever fish you like, we were feeling very decadent so we bought big tiger prawns and half a crayfish but you could use any white fish, scallops, mussels etc

Can of Light Coconut Evaporated Milk
Juice of half a lime
2 tsp Thai Red Curry Paste
1/2 Cup Diced Red Capsicum
1 tbsp crunch peanut butter
1 brown onion diced
1 red chilli diced


- Brown your onion and capsicum in a deep frying pan and add your chilli
- Add the curry paste, peanut butter and lime juice and mix together
- Lower the heat and add your coconut evaporated milk and work through the paste gently NEVER let evaporated milk come to a boil – it will split horribly
- Allow the sauce to heat just under a simmer for 10 mins to let the flavour develop
- Have your fish ready, shell your prawns, dice your fish etc
- Add the fish to the sauce and allow to warm through for 10 minutes. If the sauce gets to thick add a little hot water

Once heated through, serve with some roti or rice and scatter fresh coriander on top if you like


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