2 cloves of Garlic
1/4 Red Chilli
Thumb size portion of Ginger
Handful of fresh Coriander
2x Juice of a lime
1/2 tsp Lemongrass paste
1 Tin of Coconut Milk
1 Red Onion
75g Baby Corn
(Or vegetables of your choice)
2 Cod Fillets
(Or fish of your choice)
Add 1tsp of coconut oil to a pan and then pour in the chilli, garlic, ginger and onions.
Leave a little portion of each of the spices to cook with the fish.
Fry the spices and onions until golden.
Add the other vegetables to the pan and stir fry.
Spoon in the ground spices and lemongrass before adding the tin of coconut milk. Mix.
Squeeze in one of the limes and add half of the coriander, then leave to simmer.
Place your cod on a baking tray. Add the remaining fresh spices, coriander and squeeze the left over lime on top.
Cook in the oven for 8-10 minutes on 180c. Boil the rice.
When the fish is almost cooked, place in the pan with the vegetable thai curry base. Simmer for a further 5 minutes until the fish is fully cooked.
Serve the curry with brown rice and top with fresh coriander. Yum!