Name: Thai Coconut & Lime Fish Curry
Total time: 30 min
Yield: 2
Ingredients: 300g white fish fillets (cod, hake, or similar), cut into chunks; 1 tbsp coconut oil; 1 garlic clove, minced; 1 tbsp red curry paste; 200ml coconut milk; 1 small red bell pepper, thinly sliced; 100g green beans, trimmed and halved; 1 small courgette (zucchini), sliced into half-moons; 100g baby spinach; Juice of 1 lime; Fresh coriander, chopped

Ingredients

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300gwhite fish fillets (cod, hake, or similar), cut into chunks
1 tbspcoconut oil
1garlic clove, minced
1 tbspred curry paste
200mlcoconut milk
1small red bell pepper, thinly sliced
100ggreen beans, trimmed and halved
1small courgette (zucchini), sliced into half-moons
100gbaby spinach
Juice of 1 lime
Fresh coriander, chopped

Method

7 steps

Step 1: Heat coconut oil in a pan over medium heat. Add garlic and red curry paste; cook for until fragrant.
Step 2: Pour in coconut milk, stir, and bring to a gentle simmer.
Step 3: Add bell pepper, green beans, and zucchini; simmer for until vegetables are just tender.
Step 4: Add fish chunks, cover, and cook for until fish is cooked through.
Step 5: Stir in baby spinach until wilted.
Step 6: Remove from heat; stir in lime juice and fresh coriander. Season with sea salt to taste.
Step 7: Serve hot with steamed brown rice or cauliflower rice for extra fibre.

Method

7 steps

Step 1: Heat coconut oil in a pan over medium heat. Add garlic and red curry paste; cook for until fragrant.
Step 2: Pour in coconut milk, stir, and bring to a gentle simmer.
Step 3: Add bell pepper, green beans, and zucchini; simmer for until vegetables are just tender.
Step 4: Add fish chunks, cover, and cook for until fish is cooked through.
Step 5: Stir in baby spinach until wilted.
Step 6: Remove from heat; stir in lime juice and fresh coriander. Season with sea salt to taste.
Step 7: Serve hot with steamed brown rice or cauliflower rice for extra fibre.

Thai Coconut & Lime Fish Curry

Ingredients

Method

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Thai Coconut & Lime Fish Curry

Ingredients

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