This aromatic and tasty Thai classic is ready in no time, making it the perfect midweek dinner. And because it can be made in one pan, it saves on the washing-up too! Use tiger prawns or scallops instead of white fish if you prefer.
SERVES 4 – READY IN 35 MINS
2 level tbsp Thai red curry paste
2 tbsp tomato purée
700ml fish stock
100ml light coconut milk
200g sugar snap peas, trimmed
600g skinless white fish fillets, cut into bite-sized pieces
200g cherry tomatoes, left whole
a small handful of chopped fresh coriander
Juice of 1 lime, plus extra wedges to serve
1 Place the curry paste in a large saucepan and add the tomato purée, stock and coconut milk. Bring to the boil and simmer, uncovered, for 8 minutes.
2 Add the sugar snap peas and cook for 5 minutes. Add the fish pieces and cherry tomatoes and cook gently for 5 minutes until the fish is cooked through.
3 Remove from the heat and stir in the coriander and lime juice.
4 Serve with lime wedges – this curry is great with jasmine rice and Asian greens.
Credit: Recipes taken from Slimming World’s A Taste of Asia, available from all 10,000 Slimming World groups priced £4.95/€7.95. To find your nearest Slimming World group visit www.slimmingworld.com or call 0844 897 8000.
Images: Slimming World’s A Taste of Asia/Gareth Morgans.