|Sat Fat 9.5g|
For the broth:
300g Smooth potatoes (e.gDesiree), peeled and cubed
1 x 400g can coconut milk
200ml hot vegetable stock
1 tablespoon soy sauce
300g cod fillet,cut into 3cm pieces
250g salmon fillet, cut into 3cm pieces
16 peeled raw king prawns
200g sugar snap peas, halved
2 pak choi, chopped
1 tablespoon fresh coriander
1 teaspoon cornflour
For the curry paste:
3 large shallots, peeled
1 teaspoon ground turmeric
2 red chillies, deseeded
2 lemon grass stalks, chopped
2 garlic cloves, peeled
1 x 2cm piece of fresh ginger, peeled
2 tablespoons groundnut oil
3 tablespoons water
Looking to add a little kick to your potatoes? Try this Bombay potato recipe! Takes just 5 minutes to prep.
Spiralising a potato makes it quicker to cook, and adds a fun twist to your dish. This light salad looks and tastes great!
Healthy seed-crusted fish & chips
Make fish and chips your own with this healthy twist on a British classic. The perfectly roasted potatoes with the seeded sea bream fillets are a match made in heaven, making them a great mid-week meal option. Serve with refreshing lemon mayonnaise for that impressive, yet hassle-free gourmet finish.
This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but potatoes are key in this dish. Then simply add some chicken and a few spices.
This campaign was originally produced in the framework of a programme co-financed by the European Union