Thai Red Hake CurryThai Red Hake Curry
Thai Red Hake Curry
Thai Red Hake Curry
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Recipe - Beacon Court
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Thai Red Hake Curry
0
Servings4
Cook Time20 Minutes
Ingredients
2 tbsp sunflower oil
4 shallots, diced
1 red chilli, deseeded and finely diced
2 tbsp ginger, grated
2 large garlic cloves, grated
4 tbsp Thai red curry paste
2 tbsp tomato paste
1 tin coconut milk
400g hake fillets, skinless and cut into large chunks
1 tbsp fresh lime juice, plus more to taste
Cooked basmati rice, for serving
Lime wedges, for serving
Coriander leaves, for serving
Directions

INGREDIENTS

  • 2 tbsp sunflower oil
  • 4 shallots, diced
  • 1 red chilli, deseeded and finely diced
  • 2 tbsp ginger, grated
  • 2 large garlic cloves, grated
  • 4 tbsp Thai red curry paste
  • 2 tbsp tomato paste
  • 1 tin coconut milk
  • 400g hake fillets, skinless and cut into large chunks
  • 1 tbsp fresh lime juice, plus more to taste
  • Cooked basmati rice, for serving
  • Lime wedges, for serving
  • Coriander leaves, for serving

 

METHOD

  1. Heat the oil in a frying pan over medium heat. Stir in shallots, chilli and a large pinch of salt, and cook until starting to brown, about 5 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute.
  2. Stir in the curry paste, and tomato paste and cook for 2 minutes. Pour in the coconut milk, bring to a simmer and let cook for 2 minutes to blend the flavours. Season to taste with salt.
  3. Stir in the hake and lime juice. Continue to simmer until the hake is opaque and cooked through, about 5 minutes.
  4. Serve over rice, with coriander and lime wedges on the side.

 

0 minutes
Prep Time
20 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 tbsp sunflower oil
Dunnes Stores Pure Sunflower Oil 1L
Dunnes Stores Pure Sunflower Oil 1L
€1.69€1.69/l
4 shallots, diced
Dunnes Stores Flavoursome Shallots 300g
Dunnes Stores Flavoursome Shallots 300g
€1.29€4.30/kg
1 red chilli, deseeded and finely diced
Not Available
2 tbsp ginger, grated
Dunnes Stores Fresh Root Ginger
Dunnes Stores Fresh Root Ginger
€0.99€5.66/kg
2 large garlic cloves, grated
Dunnes Stores Fresh Spanish Garlic
Dunnes Stores Fresh Spanish Garlic
€0.49
4 tbsp Thai red curry paste
Thai Gold Thai Red Curry Paste 113g
Thai Gold Thai Red Curry Paste 113g
€2.39€21.15/kg
2 tbsp tomato paste
Bunalun Organic Cooking Tomato Purée 130g
Bunalun Organic Cooking Tomato Purée 130g
€2.25€17.31/kg
1 tin coconut milk
Blue Dragon Coconut Milk 400ml
Blue Dragon Coconut Milk 400ml
€2.05€5.13/l
400g hake fillets, skinless and cut into large chunks
Dunnes Stores Skinless Hake Fillets 400g
Dunnes Stores Skinless Hake Fillets 400g
€4.79€11.98/kg
1 tbsp fresh lime juice, plus more to taste
Dunnes Stores Loose Lime
Dunnes Stores Loose Lime
€0.49
Cooked basmati rice, for serving
Dunnes Stores My Family Favourites Basmati Rice 1kg
Dunnes Stores My Family Favourites Basmati Rice 1kg
€1.39€1.39/kg
Lime wedges, for serving
Dunnes Stores Loose Lime
Dunnes Stores Loose Lime
€0.49
Coriander leaves, for serving
Dunnes Stores Irish Herb Coriander 30g
Dunnes Stores Irish Herb Coriander 30g
€1.00€0.03/g

Recipe

INGREDIENTS

  • 2 tbsp sunflower oil
  • 4 shallots, diced
  • 1 red chilli, deseeded and finely diced
  • 2 tbsp ginger, grated
  • 2 large garlic cloves, grated
  • 4 tbsp Thai red curry paste
  • 2 tbsp tomato paste
  • 1 tin coconut milk
  • 400g hake fillets, skinless and cut into large chunks
  • 1 tbsp fresh lime juice, plus more to taste
  • Cooked basmati rice, for serving
  • Lime wedges, for serving
  • Coriander leaves, for serving

 

METHOD

  1. Heat the oil in a frying pan over medium heat. Stir in shallots, chilli and a large pinch of salt, and cook until starting to brown, about 5 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute.
  2. Stir in the curry paste, and tomato paste and cook for 2 minutes. Pour in the coconut milk, bring to a simmer and let cook for 2 minutes to blend the flavours. Season to taste with salt.
  3. Stir in the hake and lime juice. Continue to simmer until the hake is opaque and cooked through, about 5 minutes.
  4. Serve over rice, with coriander and lime wedges on the side.