Thai coconut haddock ‘curry’
More like a chunky, brothy stew than a curry, this is delicious and full of goodness.
SERVES 2 PREP 10 mins COOK 10 mins FOR THE HADDOCK MARINADE
✱ 250g haddock loins, skinned, deboned and sliced into 2.5x5cm chunks
✱ 1tsp Thai red curry paste
✱ 1tbsp cornflour
FOR THE CURRY
✱ 2tbsp rapeseed oil✱ 2 baby shallots, sliced, or 1 small red onion, diced✱ 1 lemongrass, any tough outer leaf discarded, sliced into 5cm chunks✱ 2tbsp Thai red curry paste✱ 200ml coconut milk✱ 100ml vegetable stock✱ 100g sugar snap peas or mangetout✱ 1tbsp low-sodium light soy sauce or fish sauce✱ 1tbsp cornflour, blended with 2tbsp cold water✱ Fresh coriander or Thai basil leaves✱ 1 red chilli, sliced, to garnish✱ Jasmine rice, to serve
