A cool autumn evening calls for a warming bowl of Thai Red Fish Curry to share with the family. This creamy and mild curry is perfect for encouraging children to explore vibrant new flavours. The combination of spices, coconut and zesty flavours will no doubt fill your kitchen with a delicious fragrance sure to rumble the tummy! Served with rice, this is a simple yet satisfying family meal.

Ingredients:
2 Large Sweet Potatoes
500g Fish (skinless)*, cut into cubes
3 tablespoons Red Curry Paste
1 Brown Onion, diced
1 Broccoli, cut into florets
A handful of green beans, cut into 3cm pieces
1 Carrot, diced
400ml Coconut Milk
200ml Water or Vegetable Stock
1 teaspoon Brown Sugar
1/3 cup Coriander Leaves, chopped
2 Kaffir Lime Leaves, sliced thinly
1 Lime, juiced

*Optional – you can swap fish with chicken, if preferred. As an alternative, vegetables such as sugar snap peas, zucchini, and baby corn will also complement this dish. You can even add pineapple pieces for something different!

Method:
1. Heat oil in a large pot, add onion and saute until it’s soft. If you’re using chicken instead of fish, add your chicken pieces.
2. Add the sweet potato and curry paste and cook while stirring to coat the ingredients for 2 minutes.
3. Pour in the water or stock, and simmer gently for 5 minutes before adding the lime juice and brown sugar.
4. Add the remaining vegetables and simmer for another 3 minutes.
5. If using fish, add in the fish pieces and simmer for 3 to 5 minutes.
6. Finally, add the coconut milk, taking care to gently stir so it’s mixed through.
7. To serve, sprinkle the kaffir lime leaves and serve alongside rice. 

This recipe has been provided courtesy of Green Leaves Early Learning Richlands.