Bell Pepper and Fish Curry

Summary

Ingredients

• 500 g redfish fillet (s)
• 1 red pepper (s)
• 1 bunch spring onion (s)
• 1 tablespoon peanut oil
• 400 ml coconut milk
• 1 tablespoon curry paste, red
• 2 cm ginger root
• 2 tablespoon fish paste
• 1 tablespoon maple syrup, alternatively sugar
• 1 tablespoon lime juice

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Instructions

1. Cut the redfish fillets into approximately 2 cm strips. Wash and trim the red pepper, remove seeds, and cut into bite-sized pieces. Wash and trim the spring onions and cut into 2 cm pieces.
2. Heat the peanut oil in a large pan over medium heat. Add the coconut milk, red curry paste, fish paste, maple syrup, and lime juice, stirring well to combine.
3. Peel and finely grate the ginger. Add the ginger, bell pepper, and spring onions to the pan and bring to a boil over medium-high heat.
4. Add the fish strips to the pan, stirring gently to coat in the sauce. Reduce the heat to low, cover with a lid, and simmer for 7 minutes until the fish is opaque and cooked through.
5. Serve with rice or baguette.