This link is only accessible via the Roczen app
If you are based in the UK, click below
If you are based in the Malaysia, click below
This is a household favourite! You can really mix it up and make it your own by switching out the protein choice, the vegetables, and the type of Thai curry paste you use. Steaming your fish and vegetables is such a healthy and easy way to cook, and then the sauce will have you licking the bowl.
1.
Fill your larger saucepan with about an inch of water and set a steamer or colander above it so it doesn’t touch the water. Cover the pan and bring to a boil.
2.
Fill the colander/steamer with your vegetables and fish and season with salt and pepper.
3.
Cover and steam for 5-8 minutes until fish is cooked through.
4.
Heat the olive oil in the small saucepan, and then add the garlic and cook until fragrant (about 1 minute)
5.
Add the red pepper flakes, curry paste, soy sauce/tamari, fish sauce and lime juice, and stir to combine. Then add the coconut milk, stir and bring to a boil.
6.
Plate your fish with vegetables and pour over your sauce.
7.
8.
9.
10.
11.
12.
Storage information
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan or microwave until piping hot throughout, taking care not to overcook the fish. This recipe can be frozen for up to 2 months, although the coconut sauce may separate slightly when thawed; defrost overnight in the fridge and reheat gently.
Tip
Lower fat: Replace 200ml of the coconut milk with reduced-salt stock.
Cost-saving tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Block quote
Ordered list
Unordered list
Bold text
Emphasis
Superscript
Subscript