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Main course · Thai

Chu Chee Pla (Thai Red Curry Sauce over Fried Fish)

30 min Serves 4 ~263 kcal/serving ~£9.80 (£2.45/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 450 g cod loins
  • 3 tbsp thai red curry paste
  • 300 ml coconut milk
  • 4 kaffir lime leaves
  • 1 tbsp fish sauce
  • 1 tsp palm sugar
  • 2 fresh red chillies

Nutrition (per serving)

Calories
263 kcal
Protein
22.4 g
Carbohydrate
5.5 g
of which sugars
3.9 g
Fat
16.7 g
of which saturates
13.4 g
Fibre
1.3 g
Salt
1.82 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Pat the cod dry and fry in a little oil for 3 to 4 minutes each side until golden and cooked through, then set aside on a plate.

  2. 2

    Finely shred half the kaffir lime leaves.

  3. 3

    Fry the thai red curry paste in a splash of the coconut milk in the same pan for 2 minutes until fragrant.

  4. 4

    Stir in the rest of the coconut milk and simmer for 5 minutes until slightly thickened.

  5. 5

    Season with the fish sauce and palm sugar.

  6. 6

    Pour the sauce over the fried fish and scatter with the shredded lime leaves and sliced red chillies.

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