Serves 4
You will need:
• 400g firm white fish, cut into chunks
• 60g Thai Taste Yellow Curry Paste (add more for a hotter curry)
• 1 tbsp Thai Taste Rice Bran Oil or sunflower oil
• 400ml vegetable stock or water
• 1 tsp Thai Taste Palm Sugar
• 1 tsp Thai Taste Fish Sauce
• 1 tin bamboo shoots, drained
• 6-8 baby corn, halved Tip:
Substitute fish with seafood or chopped vegetables.
Instructions
1. Heat the oil in a deep frying pan
2. Add Thai Taste Yellow Curry Paste and mix until the aromas are released (3 mins).
3. Add the fish, stirring to coat with the paste (about 3 mins).
4. Stir in the stock, fish sauce and palm sugar and simmer until the fish is cooked (about 5 mins).
5. Add the bamboo shoots and baby corn and continue to simmer for a further 2 mins.
Add chopped coriander and thinly sliced chillies to finish off the dish.
Serve with Thai Taste Sticky Rice.
