#15minuteCURRY

“ONE PAN- 15 minutes. All the flavors.”

2 tbs curry paste (i used a tom yum paste, but you could use green curry paste or red curry paste, whatever you like!)

2 tbs chili soybean paste (optional based on the curry you’re going for)

A drizzle of sunflower oil

A Few slices of ginger 

3 garlic smashed 

1x 400ml can coconut milk 

1 chilli, halved lengthways

1 red onion thinly sliced 

1 carrot, cut into batons 

1/2 broccoli, cut into florets 

1 tomato cut into Wedges 

400g firm white fish 

100g vermicelli rice noodles 

Juice of 1 lemon 

2-3 tbs fish sauce 

Place curry paste, soybean paste, oil, ginger, and garlic in a fry pan or wok. — At this point you can throw in any additional aromatics you like. If you have a kaffir lime leaf GO FOR IT.

Place over high heat and cook for 1-2 minutes or until caramelised. Add coconut milk, x2 cansfull of water or stock , chilli, onion and carrot. Cover and simmer for 8 minutes or until carrot is tender. Add brocoli, tomato, fish, and noodles. Cover with enough water to just cover the fish then cover with a lid and cook for a further 5 minutes or until fish is cooked through. Stir through lemon juice and fish sauce and season to taste. Serve HOT!