Thai Mackerel Curry
A tasty and nutritious Thai Curry with fresh mackerel, baby corn, red peppers and creamy coconut milk.
Servings: 4
Calories: 510kcal
Ingredients
- 1 tbsp vegetable or sunflower oil
- 4 medium mackerel fillets
- 1 tbsp fresh ginger minced
- 3 garlic cloves minced
- 4 tbsp yellow curry paste
- 14 oz can coconut milk
- ½ tsp ground turmeric
- 1 tbsp fish sauce
- 4 kaffir lime leaves
- 3 tsp caster sugar
- 2 red peppers cut into bite-sized pieces note 1
- 7 oz baby corn
- 1.5 limes (juice)
To serve
- 1 big handful Coriander leaves (cilantro) to serve
- Jasmine rice
Instructions
- Place a medium to large frying pan on a medium to high heat and add the oil.
- When the oil is hot add the mackerel fillets and cook for a few minutes on each side until the flesh turns opaque.
- Remove the fillets from the pan, place them on a board and gently take off the skin with a knife. (note 2).
- Cut the mackerel fillets into 2 cm / 1 inch chunks and set them aside.
- Reduce the heat of the frying pan to medium, add the ginger and garlic and fry for two minutes until fragrant.
- Add the yellow curry paste and cook for two more minutes.
- Pour in the coconut milk, stir and add the turmeric.
- If you are cooking your jasmine rice on the stovetop, put it on now and cook according to packet instructions. It should take around 10 minutes.
- Add the fish sauce, kaffir lime leaves, sugar, red peppers, baby corn and mackerel pieces. Simmer for 5-10 minutes until the vegetables are tender.
- Take the pan off the heat, stir in the lime juice and serve with jasmine rice and fresh coriander.
Nutrition
Serving: 1 serving | Calories: 510kcal | Carbohydrates: 25g | Protein: 28g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 53mg | Sodium: 467mg | Potassium: 970mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4439IU | Vitamin C: 92mg | Calcium: 85mg | Iron: 6mg