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Fish and Vegetable Curry

 

Ingredients

400g white fish fillets, cut into thick slices
400g coconut milk
2tbs red curry paste
2 carrots, cut into thin strips
2 cups red cabbage, thinly sliced
Fresh coriander

 

Instructions

Place coconut milk and red curry paste into a pan on medium heat for 2 minutes, stirring until combined.

Add fish, carrots and red cabbage. Cover and simmer for 4-5 minutes, or until fish has cooked.

Serve with fresh coriander leaves.

 

Download recipe PDF