INGREDIENTS : Thai pollock curry
skinless pollock 750g, cut into large cubes
flour 3 tbsp
Thai red curry paste 2 tbsp
palm sugar or light brown soft sugar 1 tbsp
coconut cream 160ml
fish sauce 2 tsp
green peppercorns or in brine and lightly crushed
Thai basil or coriander a small handful
jasmine rice to serve
limes 2, halved
Put the pollock in a bowl, add the flour and turn the pieces over until they are coated. Heat 1cm oil in a frying pan until it is hot and fry the fish in a single layer for about a minute
on each side, turning them as they brown. They should be cooked through. Lift them into a sieve to drain.
Put the curry paste in a saucepan with a little oil and fry it until it starts to bubble. Add the sugar for a minute, then stir in the coconut cream and milk, and bring the lot to a simmer. Add the fish sauce, peppercorns and pollock, and scatter in the Thai basil. Serve with rice and limes.
Show Respect and Expect Respect.
2019 School Brochure
2019-20 School Calendar
Scoil Muire na Dea Chomhairle Kilkishen N.S.