THAI GREEN CURRY FISH

Super Food Ideas - - CELEBRATION -

SERVES 6 PREP 15 MIN­UTES COOK 20 MIN­UTES

800g thick bone­less, skin­less firm white fish fil­lets

3 green onions, trimmed

1 ta­ble­spoon peanut oil

3 es­chalots, cut into wedges

6cm piece fresh gin­ger, sliced

½ cup Val­com Thai Green Curry Paste

400ml can co­conut milk

1 cup salt-re­duced chicken stock

8 snake beans, trimmed, cut di­ag­o­nally into 5cm lengths

6 kaf­fir lime leaves

1 ta­ble­spoon grated palm sugar

1 ta­ble­spoon fish sauce

1 ta­ble­spoon lime juice

1 cup fresh Thai basil leaves

1 long red chilli, thinly sliced di­ag­o­nally

1 long green chilli, thinly sliced di­ag­o­nally

Steamed jas­mine rice, to serve

1 Cut fish into 8cm pieces. Chop white sec­tion of onions and thinly slice green sec­tion. Set aside.

2 Heat oil in a large saucepan or wok over medium-high heat. Cook es­chalot and gin­ger for 5 min­utes or un­til es­chalot just soft­ens. Add chopped onion. Stir to com­bine. Add curry paste. Cook for 1 minute or un­til fra­grant. Add co­conut milk and stock. Bring to a sim­mer.

3 Add fish. Cook for 5 min­utes or un­til fish is al­most cooked through. Add snake beans, lime leaves, sugar, fish sauce and lime juice. Cook for a fur­ther 5 min­utes or un­til fish is cooked through and beans are just ten­der.

4 Mean­while, com­bine Thai basil, chilli and sliced onion in a bowl.

5 Stir ½ the chilli mix­ture into curry. Top with re­main­ing chilli mix­ture. Serve with rice.

NU­TRI­TION: (per serve) 2499kj; 23.1g fat; 11.5g sat fat; 34.5g pro­tein; 59.8g carbs; 2g fi­bre; 88mg chol; 1258mg sodium.

THAI GREEN CURRY FISH

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