Green fish curry

Author: Niki Bezzant - Founding Editor

Photographer: André Martin

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Serves: 4

Time to make: 25 mins

Ingredients

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cooking spray oil
1 tablespoon green curry paste
400g can coconut-flavoured evaporated milk
200g green beans (about 1 cup)
½ cup broccoli (or other green veg of your choice)
400g firm white fish, cut into 2cm cubes
3 teaspoons fish sauce
2 teaspoons sugar
1 cup frozen peas
zest and juice of 1 lime
2 cups cooked jasmine rice

Instructions

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1 Spray a non-stick pan with oil and place over medium heat. Add curry paste and fry for 1 minute, until fragrant.

2 Add evaporated milk and reduce heat to low. Simmer for 10 minutes, stirring occasionally. When liquid has reduced, add beans, broccoli and fish. Stir to combine.

3 Add fish sauce and sugar, taste and adjust to suit. Add peas and lime zest. Cook until fish is cooked through, then remove from heat.

4 Add lime juice to taste. Serve immediately with rice.

Variations

Make it vegetarian: Try using tofu instead of fish, or just add more vegetables.

Nutrition Info (per serve)

Calories 335 cal

Kilojoules 1400 kJ

Protein 33.4 g

Total fat 8.4 g

Saturated fat 2.9 g

Carbohydrates 31 g

Sugar 16.1 g

Dietary fibre 4.1 g

Sodium 690 mg

Calcium 345 mg

Iron 1.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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