For this curry soup I opened a jar of thai red curry paste, that once opened should be used within 6 weeks. So I made for Weekend Herb Blogging, this week hosted by Skinny Gourmet, a quick fish curry. As vegetable I used romanesco. I love romanesco for its spectacular look but also for its taste. It is rich in vitamin C, fiber, and carotenoids.

I prepared the curry not in the wok but in my Hotpan. It's easy and quick.

Quick Red Thai Fish Curry
serves 1

1 tbsp thai red curry paste
125 ml coconut milk
2 skinless fish fillet , cut into chunks
1 tbsp lemon zest
150 g romanesco
salt

Place Hotpan without the bowl on the stove add curry paste, coconut milk and romanesco. Cover and cook (position 7 of 9) until steam is released. Reduce heat to position 2 and allow to cook for 5 minutes more. Remove from heat and place Hotpan in its insulating bowl for 15 Minutes. Place Hotpan again on stove and add salted fish chunks and lemon zest and let simmer for 7 minutes or until fish chunks are done.

Serve with rice.

weekend herb blogging

More recipes and entries in English.

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