Thai Green Fish Curry
A fish curry is a great place to try alternative more sustainable white fish to cod or haddock. See what's on offer and look for the MSC logo. Using reduced fat coconut milk will give a thinner sauce than the full fat version, but you know what works best for your family.
- 2 tbsp vegetable oil organic
- 4 shallots organic, peeled and chopped
- 2 garlic cloves organic, peeled and crushed
- 30 g fresh ginger organic, peeled and grated
- 3 tbsp thai green curry paste organic
- 400 ml reduced fat coconut milk organic, fairtrade
- 200 ml fish stock organic
- 2 tbsp fish sauce organic
- 1 tsp sugar organic, fairtrade
- 300 g basmati rice organic, fairtrade
- 900 g white fish fillets skinned, boned and cut into bite sized chunks
- 200 g green beans organic, trimmed
- 2 limes organic, fairtrade
- 10 g basil leaves organic, optional to garnish
- Put the rice on to cook as per the packet instructions.
- Add the oil to a large pan and fry the shallots, garlic and ginger over a medium heat for 3 - 4 minutes until soft.
- Add the curry paste and stir for 2 minutes.
- Add the coconut milk, stock, fish sauce, sugar and juice of half the limes and simmer for 10 minutes.
- Add the fish and green beans to the curry and simmer for 5 minutes until the fish is cooked.
- Chop the remaining lime into wedges and serve with the rice and curry and garnish with the basil leaves.
In a hurry or not all eating together? Prepare the sauce until just before you add the fish and you can have this dish ready in 5 minutes. It can also be re-heated. This dish can be frozen for 3 months
Calories: 623kcal | Carbohydrates: 31g | Protein: 50g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 136mg | Sodium: 1428mg | Potassium: 274mg | Fiber: 3g | Sugar: 5g | Vitamin A: 700IU | Vitamin C: 22.3mg | Calcium: 110mg | Iron: 3.2mg