Say NO to Takeaway: Make your own Thai Fish Curry instead!

First, let me just reassure you that this tastes alot nicer than it looks...

Yeah, my photography and plating is still sketchy but it's the sauce-based ones that tend to make things a little trickier than usual. It looks all good in the pan but then when I dish up, I find it hard not to make it look like a dolloped mess.

So that's why you can't really see the creamy sauce here that you'd expect from a Thai curry. But it's in there, honest!...

Now, this is also a bit of a hash version of green Thai curry (this just gets better, doesn't it?). Because I didn't use green chillies. Or any chillies at all for that matter. Or coconut milk. And when I made the paste, it actually came out red.

Obviously, you can add chillies into the paste if you like. The dish only uses a couple of tablespoons of curry paste but the recipe makes about a few tablespoons extra - just because it's easier to measure out the ingredients and it can keep in the fridge for up to a week anyway.

And of course, the best thing about making your own sauce from scratch is that you can taste it as you go, adding in whatever you like to suit you.

Thai Fish Curry

Print-friendly recipe

For 2:

1 haddock fillet
Large handful of king prawns
Large handful of sugar snaps
2 spring onions
1 red pepper
200g basmati rice
2 tbsp soft cheese
Skimmed milk
Fresh coriander and a few lime wedges to serve
For the curry paste:
2 garlic cloves
1 tsp lemon grass
1 tsp cumin
Half tsp coriander seeds
1 tbsp chopped onion
Juice and zest of half a lime
Bit of fresh ginger
Some fresh coriander
Pinch of salt
Couple of green chillies (optional - I can't handle them personally!)

1) Bring the basmati rice to the boil, then cover and leave to simmer for 20 minutes.
2) Whizz the curry paste ingredients together in a food processor.
3) Add the paste to a pan on low heat. Pour in the milk and cheese and mix gently until the cheese has melted.
4) Tip in the haddock and prawns and cook for a few minutes. Add the pepper, sugar snaps and spring onions.
5) Serve with the steamed rice, garnishing with some fresh coriander and a couple of lime wedges.

If you liked this, you might want to try making these other takeaway alternatives too.

Or some other seafood recipes here that might take your fancy.