Red curry fish skewers with rice

Save time and effort in the kitchen with these super easy and delicious red curry fish skewers with rice.

Combine the curry paste, coconut milk, lime rind and juice, and sugar in a bowl.
Place fish in a shallow glass bowl or large sealable plastic bag and pour over marinade. Toss to coat. Chill for 20 minutes.
Thread fish onto soaked bamboo skewers. Heat a lightly greased barbecue grill or chargrill on medium-high. Cook, turning, for 8 minutes or until fish is cooked through. Meanwhile, cook rice following packet directions. Serve the skewers with rice, salad, coriander and lime wedges.

Source

1/4 cup Five Tastes Thai red curry paste

100ml coconut milk

1 lime, rind finely grated, juiced, plus extra lime wedges to serve

1 tbsp brown sugar

800g pink ling fillets, cut into 4cm pieces

2 x 250g packets Coles Brand Jasmine Rice, to serve

100g Coles Brand Australian mesclun leaf blend

Coriander sprigs, to serve

Mixing Bowl Set

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