This fish curry with Asian spices is a quick way to get a nutritious meal on the table in minutes.
Ingredients
- 270ml can coconut cream
- 1 1/2 tablespoons green curry paste
- 2 x 400ml cans coconut milk
- 1 1/2 tablespoons fish sauce
- 1 tablespoon brown sugar or palm sugar
- 500g perch fillets (or any firm, white-fleshed fish), cubed
- 4 kaffir lime leaves
- 230g can bamboo shoots, thinly sliced
- juice of 1 lime
- jasmine rice, to serve
Method
- Step 1Heat coconut cream in a wok over medium heat, stirring, for 8 minutes or until oil and cream separate. Add curry paste and cook a further 2 minutes.
- Step 2Slowly stir in coconut milk, fish sauce and sugar. Simmer, stirring occasionally, for 10 minutes or until green oil comes to the surface.
- Step 3Add fish, lime leaves and bamboo shoots. Simmer for 5 minutes. Stir through lime juice. Serve topped with coriander leaves over jasmine rice.
- Low carb
- Lower gi
Nutrition
3168 kj
Energy
66g
Fat Total
46g
Saturated Fat
3g
Fibre
30g
Protein
96mg
Cholesterol
1021.55mg
Sodium
10g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
Note: You’ll recognise kaffir lime leaves by their twin leaf. Look for them in the fresh produce section of the supermarket.
- Author: Alison Adams
- Image credit: Louise Lister
- Publication: Super Food Ideas
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