Thai Red Fish Curry

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Donal Skehan
Nutrition per serving    (USDA % daily values)
CAL
881
FAT
87%
CHOL
0%
SOD
39%

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Ingredients for 4 servings

250 g (9oz) basmati rice, well rinsed

1 tbsp rapeseed oil

2 shallots, peeled and finely sliced

3 tbsp Thai red curry paste

400 ml (14fl oz) coconut milk

200 ml (7fl oz) vegetable stock

Juice of 2 limes

1 tbsp Thai fish sauce (Nam Pla)

1 tsp brown sugar 150g (5oz) sugar snap peas

100 g (31⁄2oz) baby corn, sliced lengthways

3–4 fish fillets (600g/1lb 5oz in total), cut into 2.5cm (1in) cubes

Good handful of basil and coriander leaves

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