Fresh seafood and authentic Thai flavours mingle together in this fabulous Asian hot pot.
Ingredients
- 2 teaspoons peanut oil
- 1-2 tablespoons Thai yellow curry paste
- 400ml coconut cream
- 2 cups (500ml) fish stock
- 1 lemongrass stalk, white part only, bruised
- 4 finger eggplants, sliced
- 100g green beans, trimmed
- 750g white fish fillets, cut into large pieces (see note)
- 3 teaspoons fish sauce
- 3 teaspoons lime juice
- Steamed rice, to serve
- Lime wedges, to serve
Method
- Step 1Heat the oil in a large saucepan or wok over medium heat. Add the yellow curry paste and cook, stirring, for 1-2 minutes.
- Step 2Add the coconut cream, stock and lemongrass. Cover pan with a lid and simmer for 20 minutes.
- Step 3Uncover, add the eggplant and beans and cook for 10 minutes.
- Step 4Add the fish, fish sauce and lime juice and cook for another 5 minutes. Remove the lemongrass and serve with steamed rice and extra lime wedges.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1798 kj
Energy
29g
Fat Total
19g
Saturated Fat
34g
Protein
1383.89mg
Sodium
6g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
Use barramundi or blue eye fillet portions, or large ling fillets cut into smaller portions.
- Author: Kate Murdoch
- Image credit: Steve Brown
- Publication: Taste.com.au
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