Ingredients
 1 box Fry’s Fish-Style Fillets, defrosted and then each cut into 6 pieces
 2 Tbsp oil
 ½ cup red onion, sliced
 1 red pepper, sliced in strips
 1 400g can coconut milk
 1 packet Robertson’s Thai Red Curry Seasoning
 200g courgette, cut at an angle
 100g baby corn, sliced
 100g sugar snap peas, sliced

Method

1

Heat the oil in a large frying pan.

2

Fry the onion and red pepper until soft.

3

Add the coconut milk and Robertson’s Thai Red Curry Seasoning to the pan and mix well.

4

Add the courgettes, baby corn and Fry’s Fish and simmer for 5-7 minutes.

5

Stir in the sugar snap peas and garnish with chopped spring onions.

6

Serve with rice.

Ingredients

Ingredients
 1 box Fry’s Fish-Style Fillets, defrosted and then each cut into 6 pieces
 2 Tbsp oil
 ½ cup red onion, sliced
 1 red pepper, sliced in strips
 1 400g can coconut milk
 1 packet Robertson’s Thai Red Curry Seasoning
 200g courgette, cut at an angle
 100g baby corn, sliced
 100g sugar snap peas, sliced

Directions

1

Heat the oil in a large frying pan.

2

Fry the onion and red pepper until soft.

3

Add the coconut milk and Robertson’s Thai Red Curry Seasoning to the pan and mix well.

4

Add the courgettes, baby corn and Fry’s Fish and simmer for 5-7 minutes.

5

Stir in the sugar snap peas and garnish with chopped spring onions.

6

Serve with rice.

Thai Red Fish-Style Curry
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How can we help you?

General Enquiries

Telephone

+27 31 700 3022

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Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+27 31 700 3022

Export Enquiries