Recipe

Coconut turmeric fish curry

A deliciously simple turmeric fish curry is a great lighter option to serve up!

By Sophie Gray
  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

  • 1 tablespoon oil
  • 1 teaspoon grated ginger
  • 1 lemongrass stalk, finely chopped
  • 1 tablespoon Thai green curry paste
  • 1 kaffir lime leaf
  • 1 teaspoon turmeric
  • 250 millilitre Campbell’s Real Fish Stock
  • 1 tablespoon fish sauce
  • 1/2 -1 tablespoon brown sugar
  • 1/2 400g can of coconut cream
  • a handful of green beans, trimmed
  • 500 gram of firm fleshed white fish such as terakihi cut in biggish pieces
  • a handful of chopped coriander
  • 250 gram prawns – optional
  • juice of a lime
  • rice, to serve
  • cashews, toasted, to serve

Method

  • 1
    Heat the oil and gently cook the ginger, curry paste, kaffir lime leaf, lemongrass and turmeric till fragrant.
  • 2
    Add the stock, fish sauce and sugar. Cook for 5 minutes then add the coconut cream and beans, when simmering add the fish, cook for 3-4 minutes then add coriander and prawns if using.
  • 3
    Cook for 2- 3 minutes or until the prawns are pink and the fish cooked. Add a squeeze of lime juice and serve with rice and a handful of toasted cashew nuts.