This is our super quick and delicious ‘Crispy Kingfish Red Curry’ with our favourite @sunrice jasmine rice. Perfect midweek dinner or way to impress your mates at a dinner party whilst not being stuck in the kitchen and still being able to enjoy the festivities!
Crispy Kingfish Red Curry
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4 - 6 Serves
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Serves: 4 - 6 Serves
Ingredients
- 2 cups SunRice Jasmine Rice
- 4-6 portions Fish, (we used 1.2kg kingfish)
- 2 tins Coconut cream
- Thai red curry paste
- 1 tbsp Grated palm sugar
- 1 tbsp Fish sauce
- 1 tbsp Sesame oil
- 1 tsp Freshly grated ginger
- 2 Fresh limes
- 500 ml Veg stock
- Olive oil
- Flakey salt
- Freshly cracked black pepper
- 250 g Snow peas
- 1 bunch Broccolini
- Fresh spring onion
- Fresh coriander
- Chilli Oil , (optional)
Method
- 1)
Put 2 cups of Jasmine SunRice into a pot with 3 cups of water and bring to the simmer for 15 mins. Fluff with a fork and take off the heat once cooked.
- 2)
Add a jar of Thai red curry paste to a hot pan or wok with 2 tins coconut cream, 1 tablespoon grated palm sugar, 1 tablespoon fish sauce, 1 tablespoon of sesame oil, 1 teaspoon freshly grated ginger, zest of two limes, 500ml vegetable stock. stir and leave it on a low simmer.
- 3)
Season the fish with salt and pepper and cook it in a hot pan with olive oil until just cooked through. The kingfish took a couple of minutes either side. Set the cooked fish aside to rest.
- 4)
Roughly chop broccolini and devein the snow peas and add those to the curry for a couple of minutes until just cooked.
- 5)
Plate up by adding some rice to a bowl, the snow peas and broccolini, followed by the crispy fish then ladle some of the beautiful curry sauce over the top. Garnish with some finely sliced spring onion, coriander and a wedge of lime. Chilli oil optional.
- 6)
Enjoy!