LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
4
33 MINS
15 MINS
18 MINS
INGREDIENTS
3 tbsp red curry paste, divided
1 medium onion, thinly sliced
4 tbsp ginger and garlic paste
1 tin (400ml) coconut milk
3 tbsp fish sauce, optional
1 tbsp brown sugar
1 red pepper, thinly sliced
2 cups pre-cut vegetables
1 tin (400g) Lucky Star sardines in tomato sauce
2 limes, juiced
1 packet (125g) snap peas
SERVING SUGGESTION:
Cooked jasmine rice, fresh basil, sliced chilli
METHOD
1. Generously oil a wide pan or wok over medium-high heat. Add 2 tablespoons red curry paste, reserve 1 tbsp for later. Fry, stirring constantly, for 1 minute 30 seconds until the paste darkens slightly and smells fragrant. *Chef’s tip: Frying the paste in oil before adding liquid drives off moisture and blooms the fat-soluble spices, unlocking a depth of flavour!
2. Add the thinly sliced onion to the paste and cook for 6 minutes
until softened and golden at the edges. Add the fresh ginger and garlic and cook for a further 2 minutes, stirring frequently.
3. Pour in coconut milk and ½ cup of water. Stir in fish sauce and brown sugar. Bring to a gentle simmer and cook uncovered for 5 minutes to let the sauce reduce slightly and the flavours come together.
4. Gently nestle the Lucky Star Pilchards in Tomato Sauce into the curry along with all the tomato sauce from the tin. Stir very gently, they should break into large, chunky pieces rather than flake into the sauce completely. Simmer for 2 minutes to heat through.
5. Add the red pepper, baby corn and the tenderstem broccoli to the simmering sauce. Cook for 3 minutes, they should be just tender but still holding colour and a little bite.
6. Remove the curry from the heat. Stir in the reserved 1 tbsp of Thai red curry paste and the juice of 1 lime. Add the snap peas, the residual heat will just soften them while keeping them vivid green and crisp. Taste and adjust fish sauce, sugar, or lime.
7. Serve the curry in a wide shallow bowl with the cooked rice. Finish with fresh basil leaves torn over the top and 1 sliced red chilli scattered over the dish.
7. Press 2 cups of cooked jasmine rice into a small bowl or ramekin and unmould it to one side of a wide shallow bowl. Ladle the curry alongside. Arrange a small cluster of snap peas and broccoli tips on top so the green is visible. Finish with fresh basil leaves torn over the top, 1 sliced red chilli scattered over the dish, and a lime wedge on the rim.
Pilchard Coconut Curry
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LEVEL:
EASY
SERVES:
4
TOTAL TIME:
33 MINS
PREP TIME:
15 MINS
COOK TIME:
18 MINS
Pilchard Coconut Curry
INGREDIENTS
3 tbsp red curry paste, divided
1 medium onion, thinly sliced
4 tbsp ginger and garlic paste
1 tin (400ml) coconut milk
3 tbsp fish sauce, optional
1 tbsp brown sugar
1 red pepper, thinly sliced
2 cups pre-cut vegetables
1 tin (400g) Lucky Star sardines in tomato sauce
2 limes, juiced
1 packet (125g) snap peas
SERVING SUGGESTION:
Cooked jasmine rice, fresh basil, sliced chilli
METHOD
1. Generously oil a wide pan or wok over medium-high heat. Add 2 tablespoons red curry paste, reserve 1 tbsp for later. Fry, stirring constantly, for 1 minute 30 seconds until the paste darkens slightly and smells fragrant. *Chef’s tip: Frying the paste in oil before adding liquid drives off moisture and blooms the fat-soluble spices, unlocking a depth of flavour!
2. Add the thinly sliced onion to the paste and cook for 6 minutes
until softened and golden at the edges. Add the fresh ginger and garlic and cook for a further 2 minutes, stirring frequently.
3. Pour in coconut milk and ½ cup of water. Stir in fish sauce and brown sugar. Bring to a gentle simmer and cook uncovered for 5 minutes to let the sauce reduce slightly and the flavours come together.
4. Gently nestle the Lucky Star Pilchards in Tomato Sauce into the curry along with all the tomato sauce from the tin. Stir very gently, they should break into large, chunky pieces rather than flake into the sauce completely. Simmer for 2 minutes to heat through.
5. Add the red pepper, baby corn and the tenderstem broccoli to the simmering sauce. Cook for 3 minutes, they should be just tender but still holding colour and a little bite.
6. Remove the curry from the heat. Stir in the reserved 1 tbsp of Thai red curry paste and the juice of 1 lime. Add the snap peas, the residual heat will just soften them while keeping them vivid green and crisp. Taste and adjust fish sauce, sugar, or lime.
7. Serve the curry in a wide shallow bowl with the cooked rice. Finish with fresh basil leaves torn over the top and 1 sliced red chilli scattered over the dish.
7. Press 2 cups of cooked jasmine rice into a small bowl or ramekin and unmould it to one side of a wide shallow bowl. Ladle the curry alongside. Arrange a small cluster of snap peas and broccoli tips on top so the green is visible. Finish with fresh basil leaves torn over the top, 1 sliced red chilli scattered over the dish, and a lime wedge on the rim.