Quick Fish Curry

Name: Quick Fish Curry
Ingredients: 1 2/3 lbs firm white fish, cut into 3/4-inch cubes; 1 None long red chili pepper, finely chopped; 1 tbsp lime juice; 1/2 tsp salt; 1 tbsp vegetable oil; 1 medium onion, thinly sliced; 1 tbsp finely grated fresh ginger; 2 cloves garlic, crushed; 1 tbsp mild curry paste; 1/2 cup coconut cream; 1/2 cup loosely packed fresh cilantro leaves; 1 None lime, cut into wedges

12 ingredients

4 steps

Ingredients

1 2/3 lbs firm white fish, cut into 3/4-inch cubes
1 None long red chili pepper, finely chopped
1 tbsp lime juice
1/2 tsp salt
1 tbsp vegetable oil
1 medium onion, thinly sliced
1 tbsp finely grated fresh ginger
2 cloves garlic, crushed
1 tbsp mild curry paste
1/2 cup coconut cream
1/2 cup loosely packed fresh cilantro leaves
1 None lime, cut into wedges

Directions

1

Toss fish in combined chili pepper, lime juice and salt.
2

Heat oil in a large skillet on medium-high heat. Cook onion, stirring, until soft. Add ginger, garlic and curry paste; cook stirring, until fragrant.
3

Add coconut cream; bring to a boil. Reduce heat to low; simmer, uncovered, until sauce thickens slightly. Add fish, cook, covered, for 5 mins or until fish is just cooked through.
4

Sprinkle fish curry with cilantro leaves. Serve with lime wedges and rice, if desired.