Coconut green fish curry

19

PREP TIME

10 min

TOTAL TIME

25 min

Serves

4

Coconut green fish curry

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 kaffir-lime leaves
  • 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.

How to skin and debone fish

Nutrition (per serving)

  • Calories
  • 367,
  • Protein
  • 26 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 24 g,
  • Fibre
  • 4 g,
  • Sodium
  • 774 mg.
  • Excellent source of
  • vitamin A
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