Serves 2
Directions
- 1Heat the Six-Eyed Chilli Crispy Oil in a large pan over medium heat.
- 2Add the ginger and lemongrass and cook for 1-2 minutes until fragrant.
- 3Stir through the Thai curry paste and turmeric and cook for another minute to deepen the flavours.
- 4Pour in the coconut milk, then stir through the fish sauce and lime juice.
- 5Meanwhile, char the bok choy in a hot pan until lightly caramelised and tender.
- 6Nestle the fish fillets into the curry sauce.
- 7Cover and simmer gently for 5-7 minutes, or until the fish is cooked through and flakes easily.
- 8Serve the fish over jasmine rice with the charred bok choy and plenty of the coconut turmeric sauce.
- 9Finish with fresh coriander and an extra spoonful of Chilli Crispy Oil.
Ingredients
- 1 tbsp Six-Eyed Scorpion Chilli Crispy Oil
- 1 tbsp ginger, finely grated
- 1 tbsp lemongrass
- 2 tbsp red Thai curry paste
- 1 tsp ground turmeric
- 400 ml coconut milk
- 1 tbsp fish sauce
- 0.5 Juice of lime
- 2 x 200g fillets cod, barramundi or any white fish
- 2 baby bok choy, halved
- Steamed jasmine rice, to serve
- Fresh coriander, to serve
Equipment
large pan
Tips
- The Six-Side Scorpion crispy chili oil adds the perfect amount of heat and crunch and completely transforms a simple coconut curry.
- Cook fish for 5 to 7 minutes until flaky and tender.
- Char the bok choy in a hot pan until lightly caramelised and tender.
- Serve with plenty of the delicious sauce and finish with some chili oil for that final hit of heat.
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