White fish, coconut and green bean curry
(at time of publication)
- 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
Log In or Sign Up to save this recipe to your shopping list.
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.
Make it gluten free: Check curry paste, fish sauce and ground turmeric are gluten free.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 5g
Dietary fibre 7g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
RELATED ADVICE LATEST ADVICE
Leave a Reply
You must be logged in to post a comment.