22 Street Lane Nursery - Dish of the Month

July 2026 Dish of the Month Recipe

Thai Red Coconut Fish Curry

Ingredients: • 2 cups of cooked rice for serving • 1 bunch of tender stem broccoli • 1 bulb of garlic • 1 red pepper

• 1 carrot • 1 onion • 400g Alaskan Pollock • 1/4 of a cup of Thai red curry paste (depending on how hot you like it) • 1 handful of basil • Optional fresh limes and chilli oil • 1 can of low-fat coconut milk • 1 vegetable stock cube

Method: 1. Cut the pollock into big chunks and set aside.

2. In a deep saucepan, add diced carrot and pepper and sauté on a low heat, add the red curry paste and cook further for three minutes. Add the can of coconut milk and another tin's worth of water along with the vegetable stock. 3. Simmer all the ingredients for another five minutes, then add the diced pollock and cook for another 5 minutes, making sure the fish is cooked and above 75C. 4. Remove from the heat and add the basil. While the fish finishes cooking in the residual heat, serve it with rice and any additional garnish.