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By Liv Kaplan

Thai Red Curry With Fish

Name: Thai Red Curry With Fish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian, Thai
Ingredients: 2 tbsp coconut oil; ½ onion, red or brown, finely chopped; ¼ cup Church Farm Thai Red Curry Paste; 1 bunch asparagus; 1 capsicum, sliced; 1 zucchini, sliced; 1 head broccoli, florets chopped; 500ml chicken or vegetable stock; 400ml coconut milk, canned; 1 tsp fish sauce; 1 tbsp tamari; 800g white fish fillets; 1 lime, to serve

5 steps

Prep:15minCook:20min

A delicious and simple quick curry for a weeknight dinner - it comes together in less than an hour! Packed with flavour and nutrition, this is a great comforting fish dinner.

Updated at: Mon, 11 Sep 2023 01:33:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories512.4 kcal (26%)

Total Fat31 g (44%)

Carbs19.1 g (7%)

Sugars6.5 g (7%)

Protein44.9 g (90%)

Sodium1265.7 mg (63%)

Fiber3.2 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspcoconut oil

0.5onion

red or brown, finely chopped

¼ cupThai Red Curry Paste

1 headbroccoli

500mlchicken stock

or vegetable

400mlcoconut milk

canned

1 tspfish sauce

1 Tbsptamari

800gwhite fish fillets

1lime

to serve

Instructions

Step 1

Add coconut oil to a heavy based pan over a medium heat. Add in the onion and saute for 2 minutes.

Step 2

Add in the curry paste and cook off for two minutes, allowing it to become fragrant.

Step 3

Add in the vegetables and toss in the curry paste. Quickly add in the broth and bring to the boil.

Step 4

Add in the coconut milk, tamari and fish sauce, and bring to a simmer.

Step 5

Plunge in the fish and cook for 10 minutes with the lid ajar or until the fish is cooked through and just flakes apart. Serve immediately with lime wedges to squeeze over.

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