4 servings
Prep: 10 mins,
Cooking: 20 mins
PARTNER CONTENT with The Marine Stewardship Council
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Ingredients (19)
THAI RED CURRY SAUCE
30 ml | olive oil |
1 | red onion — finely chopped |
2 | garlic cloves — crushed |
15 ml | fresh ginger — crushed |
20 ml | red thai curry paste |
60 ml | tomato sauce |
2 | canned reduced-fat coconut milk |
375 ml | chicken stock |
15 ml | fish sauce |
FISH AND VEGETABLES
4 | hake fillets — MSC certified |
15 ml | fish sauce |
15 ml | soy sauce |
1 | lime — juice only |
30 ml | olive oil |
4 | carrots — cut into spirals using a peeler |
350 g | green beans |
GARNISH
fresh coriander leaves | |
lime slices — charred | |
15 ml | cashew nuts — toasted |
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