My version of Red Curry is a gentle curry that enhances any ingredient. The taste is mellow and the flavour subtle, leaving the fish the main ingredient in the dish.
- ½ Jar of Nonya Secrets Red Curry Mix
- 400g White fish, cod or monkfish
- 200ml Coconut milk
- ½ Fresh red chilli
- Lime leaves, shredded
Combine the fish, Red Curry mix and coconut milk into a saucepan.
The fish mixture can then be cooked on a gentle heat in a saucepan over the hob or steamed in an ovenproof dish.
Cook for 8-10 minutes until the fish turns opaque and is cooked.
When ready to serve, transfer onto serving dish and garnish with sliced red chillies and shredded lime leaves.