Full of flavour, this speedy curry is light, fragrant and perfect for something different this summer.
Ready in 50 minutes
1tbsp vegetable oil
8 shallots, peeled and halved
2-3 tbsp Thai green curry paste
225g new potatoes, scrubbed and halved
1 large carrot, peeled and thinly sliced
400ml reduced fat coconut milk
150ml vegetable stock
2tbsp light soy sauce
450g cod fillet, skinned and cut into chunks
175g fine asparagus tips
Juice from 1 lime
200g cooked tiger prawns, thawed if frozen
2tbsp freshly chopped coriander
Salt and freshly ground black pepper
Chopped red chilli and fresh coriander leaves, to garnish
Heat the oil in a large deep frying pan over a medium heat and fry the shallots for 5 minutes until golden. Stir in the Thai green curry paste and cook for 1 minute.
Add the potatoes, carrot, coconut milk, stock and soy sauce. Simmer for 10-15 minutes until the vegetables are almost tender.
Add the chunks of cod and asparagus tips to the pan. Cover and simmer gently for a further 6-8 minutes until the fish is just cooked and beginning to flake.
Gently stir in the lime juice, tiger prawns and chopped coriander. Simmer for 5 minutes until the prawns are piping hot, then season to taste with salt and freshly ground black pepper. Serve in warmed bowls garnished with chopped chilli and coriander leaves alongside boiled noodles or steamed Thai jasmine rice.
Add some fire: For a really fiery flavour, fry 1 chopped small red chilli pepper with the shallots.