Fish & Vegetable Coconut Curry
Serves 4
2 tablespoons vegetable
oil
1 onion, thinly sliced
1 small red capsicum, thinly sliced
500g kumara, peeled, finely sliced
2/3 cup mild Thai red curry paste
2 tablespoons AYAM Oyster Sauce
2 tablespoons bottled basil pesto
270ml can AYAM Coconut Cream light (or regular
for thicker consistency)
2 cups water
800g fish fillets, cut into 5cm cubes
4 'cakes' AYAM
Noodles
1/2 cup torn
coriander leaves
2
limes, cut into wedges
Tip: Any white fish fillets are suitable for this recipe eg. blue-eyed cod, perch or snapper.
PREPARATION
Heat
oil in a large frying pan, add onion, capsicum and kumara, stir-fry
over medium heat 10 minutes or until almost tender. Add curry paste,
oyster sauce, pesto, coconut cream and water, bring to the boil, cook
over high heat for 10 minutes or until kumara is tender. Add fish, cook
5 minutes or until just cooked through.
Meanwhile, cook noodles according to instructions on the packet. Serve noodles topped with fish curry. Sprinkle with coriander, serve with lime wedges.
