It takes less than 10 minutes to cook this flavoursome Thai fish curry.
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 1Cook 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 2Add 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 3Stir 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
0