• 1 tablespoon groundnut oil
  • 1½–2 tablespoons red curry paste (see below for homemade)
  • 200 ml (7 fl oz) coconut cream
  • 250 ml (8 fl oz) vegetable stock
  • 1 tablespoon tamarind paste
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon soft dark brown sugar
  • 200 g (7 oz) broccoli florets
  • 200 g (7 oz) green beans, trimmed and cut into 2.5 cm (1 inch) lengths
  • 450 g (14½ oz) thick white fish fillets, skinned, boned and cut into chunks
  • 150 g (5 oz) can bamboo shoots, drained (optional)
  • small handful of Thai basil or coriander leaves, to garnish
  • lime wedges, to serve

Heat the oil in a wok or large frying pan over a medium heat, add the curry paste and stir-fry for 1–2 minutes. Stir in the coconut cream, stock, tamarind paste, fish sauce and sugar and bring to the boil, then reduce the heat and simmer gently for a further 2–3 minutes. Add the broccoli and beans and simmer gently for 2 minutes.

Stir in the fish and simmer gently for a further 3–4 minutes or until just cooked through. Stir in the bamboo shoots, if using.

Ladle into bowls, sprinkle with the Thai basil or coriander leaves and serve with lime wedges and boiled Thai brown rice.

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