Kahawai Thai Curry

  • HTC - Kahawai


Aprox 25-30 Long Beans, remove the ends and cut into short lengths
1 whole Capsicum, sliced into strips
1 Onion thickly diced.
1 tsp Crushed Garlic
1 tbspn of Oil
2 Tbs of Thai Red Curry Paste
Kahawai Fillets

1 to 1.5 cans of Coconut Cream
Juice and Zest of 2 Limes
Handful Chopped Corriander
Basmati Rice


Stir Fry Long Beans, capsicum, onion and garlic with oil and curry paste (Greggs do one I think) for 3 minutes. You can add chillies to taste although the Paste is usually reasonably hot.

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In another pan sear both sides of the fish fillets and then cut into thick chunks (It should be still uncooked in the middle).

Add coconut cream and the lime juice and zest to the stir fried veges. Simmer for 4 mins.

Add the fish and a handful of Chopped Coriander (and/or Vietnamese mint) Simmer for a further 5 mins.

Serve over Basmati rice and garnish with corriander.

This would work well with any sort of strong flavoured fish - but the thicker the fillets the better as the thin kahawai fillets were almost cooked through once seared properly as they were quite thin fillets (from 35-40cm fish so they weren't huge) and so didn't cut into chunks that well.You could try with kingfish or even tuna. 

A truly is delicious recipe - even better the 2nd day onces its had time to really stew well.

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