Coconut green fish curry
49
- Prep Time10 mins
- Total Time25 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
2 tsp vegetable oil
3 shallots, finely chopped
2 medium carrots, thinly sliced into rounds
2 tbsp green curry paste
400-mL can coconut milk
1 tbsp fish sauce
2 tsp brown sugar
3 makrut-lime leaf
450 g haddock, cut into 1-in. pieces
2 cups sugar snap peas
cooked jasmine rice, (optional)
Thai basil leaves or cilantro, (optional)
lime wedges, (optional)
Instructions
HEAT oil in a medium frying pan over medium. Add shallots and carrots and cook until shallots are softened, 4 min. Add curry paste and cook, stirring, for 1 min. Stir in coconut milk, fish sauce, brown sugar and lime leaves. Bring to a boil and simmer for 5 min.
ADD fish and snap peas. Simmer, covered, until fish flakes easily, 4 to 5 min.
SERVE over rice and top with Thai basil leaves and lime wedges.
Nutrition (per serving)
Calories 367, Protein 26g, Carbohydrates 16g, Fat 24g, Fibre 4g, Sodium 774mg.
Excellent source of vitamin A.