I made a very nice curry last night with some fresh fish I had in the frozen - It's not quite the same once its been in the freezer I reckon.I just fried an onion in a little oil then put in a heaped tablespoon red curry paste, added the fish and cooked for about 2 mins, then poured over a tin of coconut cream and a tablespoon brown sugar, salt and pepper.Cooked on high to evaporate some of the runniness then served over rice with some green veggies, it was absolutely delicious.And so easy.
dalkemade,
Jan 24, 8:48pm
Sound yum and I will try it, thanks. As I have to go easy on fats I will use a can of coconut flavour lite Carnation Milk.
pog_mo_thoin,
Jan 26, 3:13am
try making the sauce first .when your happy with it . turn off the heat ,throw the fish in and put a lid on it . allow the fish to cook in the residual heat, it wont over cook and stays lovely and soft and tender
Not too bad: Ingredients: SKIM MILK, MILK, COCONUT FLAVOUR, VEGETABLE GUM (407)
But why not use coconut cream!
agave1,
Jan 27, 8:31am
cause it's much lower in fat content.
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