White fish, coconut and green bean curry

Author: Sprout

Photographer: Mark O'Meara

A delicious, healthy dinner that's on the table in 20 minutes! This is a tasty midweek dinner the whole family will love.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

⅓ cup Thai curry paste

1 tablespoon brown sugarlight brown cane sugarX

2 teaspoons fish sauce

½ teaspoon ground turmeric

165ml can light coconut milk

1 cup water

500g white fish, cut in bite-sized pieces

300g green beans, trimmed, halved

½ x 400g can cherry tomatoes, drained

3 cups quick-cook basmati rice

2 cups bean sprouts

lime wedges, to serve

Instructions

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1 Place a wok over a high heat. Add curry paste, sugar, fish sauce and turmeric and use a wooden spoon to combine. Once sizzling, stir in coconut milk and water, around 1/2 cup at a time, until well combined.

2 Bring curry to the boil. Add fish and beans and simmer for 2-3 minutes. Add tomatoes and simmer for 2 more minutes. Poke a piece of fish with a fork — if it flakes apart, it’s cooked.

3 Divide rice among bowls, top with curry, bean sprouts and a lime wedge.

Variations

Make it gluten free: Check curry paste, fish sauce and ground turmeric are gluten free.

Nutrition Info (per serve)

Calories 396 cal

Kilojoules 1660 kJ

Protein 36 g

Total fat 12 g

Saturated fat 5 g

Carbohydrates 40 g

Sugar 12 g

Dietary fibre 7 g

Sodium 440 mg

Calcium 130 mg

Iron 3 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.