White fish, coconut and green bean curry
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
Total cost: $15.16 / $3.79 per serve
(at time of publication)
Ingredients
- ⅓ cup Thai curry paste
- 1 tablespoon brown sugar
- 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
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Instructions
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 396cal
-
Kilojoules 1660kJ
-
Protein 36g
-
Total fat 12g
-
–Saturated fat 5g
-
Carbohydrates 40g
-
–Sugars 12g
-
Dietary fibre 7g
-
Sodium 440mg
-
Calcium 130mg
-
Iron 3mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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