Light and fragrant fish curry
Serves: 6
Total time: 
Recipe by Kate Titford / Recipe photograph by Dan Jones
Light and fragrant fish curry
Serves: 6
Total time: 
See more recipes
Nutritional information (per serving)
Calories
388Kcal
Fat
25gr
Saturates
22gr
Carbs
8gr
Sugars
4gr
Fibre
1gr
Protein
32gr
Salt
1.9gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2 x 400ml tins coconut milk
- 100ml chicken or fish stock
- 2 tbsp lemongrass paste
- 2 tbsp ginger paste
- 1 x pack fresh lime leaves
- 1 x 200g pack baby corn and mangetout
- 1kg skinless and boneless white fish, cut into chunks
- zest and juice of 2 limes
- 2 tbsp Thai fish sauce
- a large handful of coriander, chopped
Step by step
- Pour the coconut milk and stock into a large pan and stir in the lemongrass and ginger pastes. Crumple up the lime leaves to release their flavour and add to the pan. Halve the baby corn lengthways and add to the pan along with the mangetout. Bring to a simmer and cook for 5 minutes.
- Add the fish and lime zest, cook gently for a few minutes until the fish is just cooked through. Stir in the lime juice and Thai fish sauce to taste, and scatter with the coriander before serving.
Chef quote
Serve with Thai sticky rice and lime wedges.
