Quick fish curry

Author: Kerrie Ray - Food Writer, Home Economist

Photographer: Mark O'Meara

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This is a really sensational quick fish curry, so easy to whip up for the family and a great way to bring more fish into your meals.

Serves: 4

Time to make: 30 mins

Ingredients

In a large non-stick frypan, heat oil over medium-high. Add curry paste and garlic, stirring, for about 1 minute. Add coconut milk and 2/3 cup of water. Bring to a simmer.
Add fish and courgettes to pan and simmer, covered, for 2–3 minutes. Add gai lan and green beans. Simmer for a further 2–3 minutes. Stir through spring onions.
Divide curry and heated rice among 4 plates. Garnish with fresh coriander, if desired.

Make it gluten free: Check curry paste is gluten free.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Calories 468cal

Kilojoules 1960kJ

Protein 29g

Total fat 15g

–Saturated fat 6g

Carbohydrates 50g

–Sugars 7g

Dietary fibre 6g

Sodium 150mg

Calcium 110mg

Iron 2mg

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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