Ingredients
Curry
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Fresh Crushed Ginger 10.0 g
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Chilli paste 5.0 g
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Ling fillets 1.0 kg
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Water 2.0 l
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Beans, chopped 300.0 g
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Capsicum, diced 300.0 g
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Carrot, diced 300.0 g
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Celery, sliced 300.0 g
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Coriander, chopped 50.0 g
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Zucchini, diced 200.0 g
Sides
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Warmed naan bread, to serve
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Lime wedges, to serve
Preparation
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Curry
- In a large pan mix, fresh crushed ginger, chilli paste, KNORR Thai Yellow Curry Paste, 10 g KNORR Aromat Seasoning and KNORR Concentrated Liquid Stock.
- Once combined add in the ling, KNORR Lime Powder, KNORR Coconut Milk Powder and 2 l water.
- Bring to the boil and then reduce to a simmer. Add in the prepared veg and simmer until fish is cooked around 15 minutes.
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Sides
- Divide the mix into bowls aloft a cooked rice and quinoa mix.
