Our recipe for the month of July is a super simple super tasty Thai Red Fish Curry. It will surprise you how quickly this recipe comes together. Great for a light lunch or lovely no-fuss dinner. Pair it with some jasmine rice and wedges of fresh lime on the side.

Ingredients
Oil, for cooking
1 onion, finely diced
Thumb-size piece fresh ginger, peeled & grated
3 cloves garlic, crushed
1 red chilli, finely sliced
1 heaped tbsp Thai red curry paste
400g tin coconut milk
200ml Carol’s Stock Market Vegetable stock
1 tbsp fish sauce
1 heaped tbsp sugar
450g fresh hake, cut into large chunks
220g whole raw prawns
Juice ½ lime
Small bunch fresh coriander, roughly chopped

To serve
Cooked jasmine rice
Sliced green or red chilli, optional
Lime wedges, optional

Serves
4

Method
Place a large saucepan over medium heat with a drizzle of oil. Once hot, add the onion and cook for about 5 minutes until onions have softened. Add the ginger, garlic, chilli and curry paste and cook for another 2 minutes, stirring occasionally.

Add the coconut milk and Carol’s vegetable stock, increase heat to medium-high and bring to a simmer then add the sugar and fish sauce. Stir through.

Add the fish and prawns, try to keep them in an even layer spread around the pan so that they’re covered by the sauce, and squeeze over the lime. Cover pan with a lid and cook for about 5 minutes, until the hake is just cooked and starting to flake and the prawns are pink.

Taste for seasoning and add more lime juice or fish sauce if needed and scatter over the fresh coriander.

Serve immediately with cooked jasmine rice, a sprinkling of fresh chilli and lime wedges on the side.