If you love Thai curries but don’t like any heat, try this one-pot fish and vegetable curry
using Spice Fusion’s magnificently aromatic Thai Curry blend.
2 tbsp vegetable, peanut or coconut oil
2 large Asian shallots, finely chopped
1 stalk lemongrass, white part only, finely chopped
2 tbsp Spice Fusion Thai Curry blend
1 medium carrot, peeled and diced
1 medium zucchini, diced
¼ cup red capsicum, diced
270g can Ayam brand coconut milk
145 ml (½ can) water
Juice of half a lime
1 tbsp brown sugar
1 tbsp fish sauce
500g firm white fish, cut into bite-size chunks
4 boiled eggs
Chopped coriander or Thai basil
Heat oil and sauté shallots and lemongrass until softened.
Add carrot and cook for 3 minutes; then zucchini and cook for a further 3 minutes.
Sprinkle the Thai Curry over the vegetables and stir for at least 30 seconds.
Pour in coconut milk and water, lime juice, brown sugar and fish sauce, bring to a boil
then simmer on low heat until vegetables are tender.
Add fish chunks and red capsicum and cook for a few more minutes until fish is cooked
through. Taste and adjust seasonings if required.
Garnish with boiled eggs and chopped coriander.
Serve with Basmati or jasmine rice.
