Vegetable curry with fish

Name: vegetable curry with fish
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 2 el peanut oil; 2 el Thai red curry powder (Original spices by Jonnie Boer) spice mixture, tin 70 g; 250 g Thai stir fry mix; 400 ml coconut milk; 250 g fresh pangasius flakes; 2 cucumber; 1 lime; 4 el salted peanuts; 4 el sweet chilli sauce; 600 g 1 minute basmati rice

Curry of Thai stir-fry mix, cucumber, Thai red curry powder, coconut milk, pangasius flakes, lime, chili sauce and sprinkled with peanuts, served with rice.

Ingredients

Kitchen Stuff

4 satepper

Directions

Heat the Thai red curry powder 30 sec for the vegetable curry the oil in a stirring stir fry.
Add the stir-fry mix and stir-fry 2 minutes. Add the coconut milk and bring to the boil.
In the meantime, spread the fish flakes over the skewers and place them in the vegetable curd.
Leave to simmer for 8 minutes with the lid on the pan.
Meanwhile, finely chop the cucumbers in ribbons.
Grate the green skin of the lime and squeeze out the fruit.
Chop the peanuts coarsely.
Mix the lime zest and juice with the chili sauce and cucumber and sprinkle with the peanuts.
Prepare the rice according to the instructions on the packaging and serve with fish salad and cucumber salad with the vegetable curry.