Sri Lankan Curry
Fish is an important part of a residents’ diet. So, why not give it a "night out" feel with our Sri Lankan Curry recipe.
Ingredients per serve
Sri Lankan Curry
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€0.0
Curry
Fresh crushed ginger
/g
10.0 g
0%
Chilli paste
/g
5.0 g
0%
KNORR Thai Yellow Curry Paste 850 g
/g
200.0 g
0%
KNORR Aromat Seasoning 1 kg
/g
10.0 g
0%
KNORR Concentrated Liquid Stock 1 kg
/g
20.0 g
0%
Ling fillets
/kg
1.0 kg
0%
KNORR Thai Lime Powder 500 g
/g
10.0 g
0%
KNORR Thai Coconut Milk Powder 1 kg
/g
100.0 g
0%
Water
/l
2.0 l
0%
Beans, chopped
/g
300.0 g
0%
Capsicum, diced
/g
300.0 g
0%
Carrot, diced
/g
300.0 g
0%
Celery, sliced
/g
300.0 g
0%
Coriander, chopped
/g
50.0 g
0%
Zucchini, diced
/g
200.0 g
0%
Sides
Warmed Naan Bread, To Serve
/
0.0
0%
Lime Wedges, To Serve
/
0.0
0%
/
Curry
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Fresh crushed ginger 10.0 g
-
Chilli paste 5.0 g
-
Ling fillets 1.0 kg
-
Water 2.0 l
-
Beans, chopped 300.0 g
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Capsicum, diced 300.0 g
-
Carrot, diced 300.0 g
-
Celery, sliced 300.0 g
-
Coriander, chopped 50.0 g
-
Zucchini, diced 200.0 g
Sides
-
Warmed Naan Bread, To Serve
-
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.
