Vegetable and fish green curry

0
80
Vegetable and fish green curry

(7) Rate it

  • 0:15 Prep
  • 0:07 Cook
  • 4 Servings
  • Capable cooks

It takes less than 10 minutes to cook this flavoursome Thai fish curry.

Featured in
Quick meals, Asian recipes

Ingredients

  • 3 teaspoons Thai green curry paste
  • 400ml can light coconut milk
  • 400g firm white fish fillets, cubed
  • 2 medium zucchini, thinly sliced
  • 1 bunch broccolini, trimmed, cut into 4cm lengths
  • 1 medium red capsicum, cubed
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 teaspoons brown sugar
  • 1/4 cup roughly chopped fresh coriander leaves
  • Steamed jasmine rice, to serve

Method

  • Step 1
    Cook curry paste in a deep frying pan over medium heat for 1 minute or until fragrant. Add coconut milk and 1/2 cup cold water. Bring to the boil.
  • Step 2
    Add fish, zucchini, broccolini, capsicum, fish sauce, lime juice and brown sugar. Stir to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until fish is cooked through and vegetables tender.
  • Step 3
    Stir through coriander. Serve with rice.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi

Nutrition

  • 1120 kj

    Energy

  • 17g

    Fat Total

  • 13g

    Saturated Fat

  • 3g

    Fibre

  • 20g

    Protein

  • 54mg

    Cholesterol

  • 727.63mg

    Sodium

  • 6g

    Carbs (sugar)

  • 7g

    Carbs (total)

All nutrition values are per serve
  • Author: Heidi Flett
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas

Source: taste.com.au

LEAVE A REPLY

Please enter your comment!
Please enter your name here