Kingklip Thai Red Curry
Preparation: 20 minutes
Cooking: 20 minutes
Enjoy this tasty, fragrant curry in minutes!
3 tbsp coconut oil
1 red onion, cut into petals
1 Red pepper, cut into thin strips
Extra fine green beans
80 g green Thai curry paste
400 ml coconut milk
600 g Sea Harvest Kingklip Fillet cuts
15 g basil leaves
200 g baby pak choi
100 g toasted peanuts, roughly chopped
6 tbsp Coriander roughly chopped
2 spring onion stalks, thinly sliced
- Heat the oil over a medium heat. Add the onions, peppers, green beans and wok fry for 2 minutes before reducing the heat slightly and adding the curry paste and cooking for 2 minutes, coating the veggies in the paste.
- Add the coconut milk and stir through. Carefully place the Kingklip fillet cuts in the curry and cook until tender, about 10 minutes if from frozen. Add the pak choi and simmer for 2 minutes.
- Add the basil leaves and turn off the heat, stirring the leaves through the curry. Finish off with the sprinkling of the peanuts, roughly chopped coriander and thinly sliced spring onions. Serve over sticky jasmine rice.