Ingredients

The following ingredients have 4 Servings
  • 1-2 tablespoons vegetable oil
  • 2 carrots, cut into wafer-thin strips
  • 2 zucchini, cut into wafer-thin strips
  • 1-2 tablespoons Thai red curry paste
  • 2 teaspoons caster sugar
  • 2 teaspoons fish sauce
  • 1 1/2 cups (375ml) coconut milk
  • 8 small boneless fish fillets
  • Coriander leaves, to garnish
  • Steamed jasmine rice, to serve

Instruction

  • Heat oil in a frypan. Stir-fry vegetables for 1-2 minutes, then set aside. Add curry paste to pan, stir for 30 seconds. Add sugar, fish sauce, coconut milk and fish, then simmer for 3-4 minutes until cooked. Return vegetables to the pan to warm through. Garnish with coriander and serve with rice.