Don’t be put off by the number of ingredients, it’s really worth the effort and you can omit some of the things or substitute with shop bought Thai curry paste. Like all the recipes I have chosen they can all be quite flexible.). I have a confession to make on this one. The first time I made it the sauce was far too runny however as every cloud has a silver lining it would make a nice soup! This recipe could also just be used as a curry.
1 400ml/ 14 ﬂ oz low fat tin coconut milk
1 onion finely chopped (I use a food processor – life is too short sometimes)
1 stick celery finely chopped (I use a food processor – life is too short sometimes)
1 carrot finely chopped (I use a food processor – life is too short sometimes)
1 lemongrass, ﬁnely chopped (or 1 tbsp pureed)
2 cm ginger, peeled, ﬁnely chopped (or pureed or frozen)
1 garlic clove, ﬁnely chopped
2 tsp Thai red or green curry paste (see previous recipe) (if you are short of time there are lots of good pastes available. I find the best ones are from the Asian supermarkets but most large supermarkets sell them nowadays. Just make sure they are gluten free if you are intolerant to gluten.)
Mixed ﬁsh such as salmon, cod and un-dyed smoked haddock, cut in to large chunks, 6-7 large peeled raw king prawns
A couple of handfuls of fresh spinach leaves (or frozen balls maybe 2/3)
1 small bunch coriander, ﬁnely chopped
Finely chopped chives (opt)
1 tbsp Thai fish sauce or Tamari (gluten free for gluten intolerant)
2 large sweet potatoes, peeled cut into 1/2 cm thick slices (you could also use parsnips or butternut squash or just plain old potatoes if you prefer. Also you may prefer a topping of mash)
1 tsp palm sugar/sweetener/sugar
A squeeze of lime juice (to taste)
1-2 tbsp cornflour and a few drops of COLD water (if you use hot water the sauce will go lumpy)
Finely chopped red chilli and green tops of spring onions (opt)
Preheat oven to 200 degrees/ fan 180/gas 6.
Drizzle sweet potatoes with oil, salt and black pepper, pour into roasting tin and cook in oven for approx 25 minutes or until tender.
Fry the onion, garlic, carrot and celery until lightly caramelised. Add the ginger, lemongrass and curry paste cook for a few minutes over a medium heat.
Mix the cornflour and cold water and add to the coconut milk and bring to the boil, reduce heat and cook until the sauce takes on a thickish custard like consistency.
Add the veg and sugar and a splash of lime juice if using.
N.B it’s important not to put fish in until the sauce has thickened otherwise it will overcook.
Take coconut milk off heat and coriander and fish sauce. Now taste and adjust any seasoning (don’t forget the haddock will add a salty flavour so be careful)
Add ﬁsh and cook for approx. 1 minute.
Pour into a ceramic pie/lasagne dish and layer with spinach.
Top with layered sweet potato slices and cook for 15 minutes. Alternatively allow to cool, refrigerate until required, then cook in a preheated oven for 25 minutes.
To serve sprinkle with chillies and spring onion and vegetables of your choice.