Thai Peanut Fish Curry

This recipe was inspired by a Pork Thai dish that Hey Pesto cooked a few years back in a cookery demonstration that I attended. Over the years it’s morphed into this super quick and delicious fish curry. It’s a really handy recipe to cook for guests as you can have the sauce made and just add the fish before serving for perfect stress free entertaining. The fish I used in this was what happened to be in my freezer at the time but you can use whatever firm chunky fish you prefer.

1 fillet of salmon, skinned and cut into large chunks
1 fillet of hake, skinned and cut into chunks
Handful of prawns
1 large tablespoon of Thai red curry paste ( I use Mae Ploy)
3 large tablespoons of Peanut Butter
200g Mangetout
200g Baby Sweetcorn , sliced lengthways
1 Tablespoon of Sarah’s Honey with Ginger*
1 Tablespoon of Soy Sauce
1 Tin of Coconut Milk
Coriander to serve 
Toasted peanuts chopped to serve
1 Lime, zest and juice
Rapeseed Oil
* if you can’t get this a tablespoon of regular honey and a grating of ginger ( 1/2 inch piece) will work too, add the ginger when you are cooking the paste)
Heat the oil in a wok over a medium heat. Add the curry paste and cook for a few minutes. Then add the peanut butter and coconut milk. You will need to whisk this slightly to get the peanut butter to mix through the coconut milk. Half fill the coconut milk tin with water and add it to the wok. Stir in the honey and soy sauce and lime zest. Cover and allow this to simmer and reduce for about 10 minutes. Add the Mangetout and Baby Corn and simmer for 5 more minutes. If you are making this ahead then turn off and leave the sauce at this stage. When you are ready to serve, bring the sauce up to a gentle simmer and add the fish and prawns. They will only require about five minutes of cooking until they are done. 
To serve, place the wok in the centre of the table and scatter over some coriander, a squeeze of lime juice and some toasted peanuts. Equally good with either rice or noodles.

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