This is a great way to increase your omega 3 essential fatty acids. Thai curries can be made to be as mild or as spicy as you like and are packed full of flavour. This curry needs a fairly firm fish and you can try ling or barramundi which are both firm white fish. Flake may also be another option, although you should make sure that you buy small flake fillets as the larger fillets come from larger sharks who may have bioaccumulated heavy metals. Younger fish are fine and it’s a less expensive option for a family meal.

This recipe makes two generous helpings and plenty of left overs for lunch the following day. For the Red Curry paste, I have used the Valcom brand in this recipe, it is low in carbohydrates and packed with flavour. It’s readily available at most major supermarkets. I serve this one with cauliflower rice and it does a great job of soaking up the curry sauce. For the recipe, click here.

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Ingredients

400g white fish fillets, cut into bite sized portions
3-4 heaped tbsp red curry paste
2 cloves of garlic, crushed
2 tablespoons olive oil
1 red capsicum, sliced lengthways
1 medium head of broccoli, cut into small florets
1 small baby egg plant, chopped
1 medium red onion, finely sliced
2 x 400ml tins of coconut milk
1 cup fresh coriander, chopped
2 cups of bean sprouts, well rinsed and drained
Juice of one large or two medium limes
Fresh red chilli, finely sliced

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Method

Heat olive oil in a large wok over a medium-high heat.

Add red curry paste, onion and garlic and stir until the aroma is released. Then add the fish and stir continuously and gently until fish is cooked through.

Remove the fish and set aside, removing it at this stage ensures that the fish doesn’t fall apart in your curry.

Add a little more oil to the pan and add capsicum, broccoli and egg plant, stir continuously until vegetables start to soften slightly.

Pour coconut milk over vegetables and allow to simmer for approximately 7 minutes.

Add the fish back into the curry and stir through to thoroughly heat.

Take wok off the heat and stir through fresh coriander

Serve curry in a bowl with a generous helping of cauliflower rice, top with fresh crunchy bean shoots and squeeze a generous amount of lime over each dish.

Garnish with lime wedges, chilli slices and extra coriander.

Bon Appetite!