Spicy Fish Curry

By James McMahon Published: June 5, 2017

• Yield: 4 Servings
• Prep: 30 mins
• Cook: 30 mins
• Ready In: 60 mins

make this using the red chilli curry paste.   A tasty sty and simple curry. Serve with rice of your choice.

Ingredients

• 1 Tsp Peanut Oil
• 800 g Salmon Filets Skin removed, chopped
• 1 Cup Red chili curry paste
• 400g Tomatoes Tinned
• 1 Cup Coconut cream
• 2 Tsp Fish Sauce
• 2 Tsp lime juice
• 1 Bunch Coriander Chopped, to serve
• Fried eschallots To serve

Instructions

1. Heat oil ina large non stick pan over high heat
2. Season salmon and cook 1-2 mins each side until golden and set aside.
3. Add red chilli curry paste and cook stirring for 2-3 minutes.
4. Add tomato, coconut cream, fish sauce and bring to the boil.
5. Reduce heat to medium and cook 5-7 minutes or until sauce is slightly reduced.
6. Return fish to pan and cook 1-2 mins or until cooked to your liking.
7. Add lime juice and stir to combine.
8. Top with coriander, mint (optional) and fried eschallots to serve.