Packed full of light spicy flavour and fresh ingredients.


  • 1 tbsp Coconut Oil
  • 1 Onion, Diced
  • Thumb-sized piece ginger, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 small red chilli or hot pepper, finely chopped
  • 1 heaped tbsp medium curry powder
  • 1 heaped tbsp honey
  • small bunch coriander, finely chopped or tablespoon of crushed coriander
  • 400g can coconut milk
  • 450g fish of your choice
  • Optional … 220g pack frozen raw whole prawn
  • 1 lime
  • 1 Tbsp Salt
  • 2 Celery Sticks
  • cooked rice or green beans to serve

Preparation Time

30 Minutes


4 servings

How to make it?

Prepare Sauce – Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, hot pepper and cook for 2 mins. Add the curry powder and honey, and keep stirring.  Finally add the coriander, coconut milk and 2 tbsp water, then bring to a simmer.


Add the celery and fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 minutes or until the fish is just cooked, and the prawns are pink through. Add tablespoon of salt and taste for further seasoning, adding a squeeze more lime to the sauce if you like.

Benefits of our Thai Fish Curry

Omega 3 – High values of omega 3 fatty acids are found in fish and are great at reducing inflammation in the body and improve both eye and brain health.


Ginger – with high values of Vitamin C, ginger has long been known to help many digestive ailments and improve overall digestive health.


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