Full of flavour, this speedy curry is great for a summer supper. Replace the asparagus tips with green beans or sugar snap peas, if liked. Serve with boiled noodles or steamed Thai jasmine rice.
Ingredients
• 1tbsp vegetable oil
• 8 shallots, peeled and halved
• 2-3 tbsp Thai green curry paste (see Tip)
• 225g new potatoes, scrubbed and halved
• 1 large carrot, peeled and thinly sliced
• 400ml can 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
Method
1. 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.
2. Add the potatoes, carrot, coconut milk, stock and soy sauce. Simmer for 10-15 minutes until the vegetables are almost tender.
3. 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.
4. 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.
TIP
Brands of Thai green curry paste can vary in spiciness so check on the jar before adding. If you want a really fiery flavour, fry 1 chopped small red chilli pepper with the shallots.