Flake Thai Red Curry with Bok Choy

Ingredients

500 gm Angelakis Flake Fillets

2 tbls Vegetable Oil

½ brown Onion, finely chopped

2 Cloves Garlic, finely chopped

1 Stalk Lemon Grass, finely chopped

100 gm Red Curry Paste

1 (400 gm) Can Coconut Milk

1 tbls Fish Sauce

1 ½ Palm sugar

1 tbls Lime Juice

¼ Bunch Thai Basil

¼ Bunch Coriander

2 Bunches Bok Choy, to serve

Jasmine Rice, to serve

Method

To prepare the red curry sauce, in a large saucepan over a medium heat, sauté the brown onion, garlic and lemon grass in the vegetable oil until soft and fragrant. Add the Thai red curry paste and cook for 5-6 minutes.

Add the coconut milk, palm sugar, fish sauce and lime juice, gently simmer for 5-7 minutes, stirring occasionally.

Cut the ling fillets into pieces approximately 3 centimetres in size, add the ling fillets to the red curry sauce and gently simmer for 5 minutes or until the fish is cooked through. While the curry is cooking, steam the bok choy.

Serve the curry with the steamed bok choy and jasmine rice, garnish with the Thai basil and coriander leaves.

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