Two-time European medallist Phoebe Banks is serving up her favourite curry recipe to take us into the weekend with the latest #FuelMyFriday.
Banks - who won Women's 10m Synchro gold at the 2017 European Championships alongside Ruby Bower and then silver in the same event two years later with Emily Martin - will be putting plenty of time into training as attentions now turn to the 2021 season.
And while this meal includes a fair few ingredients, several steps and a bit of time too, it looks to be well worth the effort. Over to you, Phoebe...
This is my favourite Thai curry to make at home, and it's an easy dish to add whatever vegetables you want to while keeping it tasting amazing. You could switch out the cod for chicken, or have neither and keep it vegetarian.
I sometimes add a bit more chilli or spice than the recipe says to make it that bit hotter as well!
- 2 cod fillets, sliced
- 1/2 onion, diced
- 1 chilli, diced
- 100g baby corn
- 1 or 2 potatoes, cut into small chunks
- 1 red pepper, diced
- 1 tomato, sliced
- 300ml coconut milk
- 1 stalk lemongrass
- 1 piece of ginger
- 3 cloves of garlic, mashed
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 2 tbsp fish sauce
- 1/2 cup vegetable stock
- 1 tbsp brown sugar
- Chopped cashew nuts, handful
- Olive oil
- Prepare the fish, potatoes and vegetables.
- Drizzle oil into a pan and then add the onion, garlic, chilli and ginger to stir fry for one minute.
- To the same pan, add the chicken stock and then the lemongrass, coriander, cumin, turmeric, fish sauce and sugar. Stir regularly and bring to the boil.
- Add the cod and potatoes, covering them in the sauce, before pouring in the coconut milk and bringing to a simmer for 25 minutes or until the fish is cooked through.
- Add the red pepper, baby corn and tomato and continue simmering the mixture for another 10 minutes.
- Serve with fresh coriander and rice of your choice.