Spicy Thai Fish Stew
Ingredients
500 grams McCain Garden Mix
2 tablespoons oil
700 grams frozen hake fillets
1 large onion diced
2 teaspoons minced garlic
1 can chopped tomatoes
50 grams Thai Red Curry Paste (store bought)
1 can coconut cream
Juice of 1 lemon
Salt and pepper
Chopped coriander
Chopped chilli
Servings
4
Directions
Prep Time: 5 minutes
Total Time: 35 - 40 minutes
- Heat a large pot on medium heat and sauté the onions until golden
- Add in the garlic and Thai curry paste and mix well
- Now add in the tomatoes and allow to cook and thicken about 8 - 10 minutes
- Once the tomato sauce has thickened, add in the coconut cream, mix well
- Add in the frozen fish and McCain veg, and cook on medium heat for a further 10 - 12 minutes until the fish and veg are cooked
- Switch of the heat
- Garnish with chopped coriander and chopped chilli and serve with fluffy rice
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Garden Mix #hake #fish #stew