Thai Fish Curry

Serves

4

Ingredients

• 1 tablespoon rice bran oil

• 1 large brown onion, diced

• 2 cloves garlic, crushed

• 50g packet Trident Green Curry Paste

• 400ml can Trident Lite Coconut Cream

• 1 cup chicken or fish stock

• 2 tablespoons brown sugar

• 2 tablespoons Trident Stir-Fry Fish Sauce

• 500g firm white fish fillets, cut into chunks

• 1 calamari hood, scored and cut into bite sized pieces

• 500g green peeled prawns with tails on (fresh or frozen)

• 100g snow peas, thinly sliced

• Juice of 1 lime

• ½ cup coriander stalks and leaves, chopped, plus extra for garnish

• 100g bean sprouts, plus extra for garnish

• Basmati or jasmine rice, to serve

Instructions:

• Heat oil in wok, add onion and sauté until softened.

• Add garlic and Trident Green Curry Paste and cook until fragrant, or for
  20-30 seconds.

• Add Trident Lite Coconut Cream and stock and simmer for 10 minutes. Do not let boil!

• Add sugar, Trident Stir-Fry Fish Sauce, fish chunks, calamari, prawns and snow peas. Simmer gently for 5-10 minutes.

• Stir lime juice and coriander into curry. Remove from heat and stir in bean sprouts.

• Spoon rice into serving bowls. Ladle in the curry and garnish with bean sprouts and coriander. Enjoy!