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Main course · Thai

Kua Kling Pla (Southern Dry Fish Curry)

30 min Serves 4 ~136 kcal/serving ~£8.20 (£2.05/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 450 g cod loins
  • 3 tbsp thai red curry paste
  • 2 lemongrass stalks, finely chopped
  • 4 kaffir lime leaves
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 2 fresh green chillies

Nutrition (per serving)

Calories
136 kcal
Protein
21.3 g
Carbohydrate
7.9 g
of which sugars
4.7 g
Fat
1.7 g
of which saturates
0.3 g
Fibre
0.9 g
Salt
2.68 g

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

Method

  1. 1

    Flake the cod into large chunks.

  2. 2

    Fry the thai red curry paste and lemongrass in a little oil in a wok over a medium-high heat for 2 minutes until fragrant.

  3. 3

    Finely shred half the kaffir lime leaves and add to the pan.

  4. 4

    Add the cod and stir-fry gently for 6 to 8 minutes, turning carefully, until the fish is dry, well coated and cooked through.

  5. 5

    Season with the fish sauce and palm sugar.

  6. 6

    Scatter with the remaining lime leaves and sliced green chillies and serve with jasmine rice.

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