Green Curry Fish
350kcal
Ingredients
- 1.5 pounds white fish fillets cut into 1-inch pieces
- 1.5 cups canned coconut milk
- 1/4 cup green curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 medium white onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 medium zucchini cut into half-moons
- 1/2 cup fresh basil leaves roughly chopped
- 1/2 cup fresh cilantro leaves roughly chopped
- 1 lime cut into wedges
Equipment
- skillet
- wok
- saucepan
Method
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion and red bell pepper, and sauté for 3-4 minutes until softened.
- Stir in the green curry paste and cook for 1 minute, stirring constantly, until fragrant.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine and bring to a gentle simmer.
- Add the fish pieces and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the fish is opaque and cooked through.
- Remove the skillet from heat and stir in the fresh basil and cilantro. Taste and adjust seasoning if needed.
- Serve the curry hot with steamed rice and lime wedges on the side for squeezing over the dish.
Nutrition
Calories350kcalCarbohydrates20gProtein30gFat20gSaturated Fat10gPolyunsaturated Fat2gMonounsaturated Fat8gCholesterol60mgSodium800mgPotassium800mgFiber5gSugar5gVitamin A300IUVitamin C30mgCalcium50mgIron2.5mg