Easy Red Thai Fish Curry

Serves 4

2 large or 4 small firm white fish fillets (cod, hake, haddock)
1 tbsp red Thai curry paste
2 tins coconut milk
1 sweet potato, peeled and cubed
1 courgette, cubed
100g baby corn, halved
100g green beans or mangetout, halved
juice of 1 lime
1 tbsp fish sauce
2 tbsp fresh coriander, to garnish

To serve:

2 cups brown basmati rice, cooked

Method:

Heat up the curry paste with a little coconut milk in a medium pot.

Add the rest of the coconut milk and all the vegetables except the green beans. Bring to the boil, then reduce to a simmer for 15 minutes, covered.

Add the green beans and cook for a further 3 minutes.

Lift all the vegetables out of the pot with a slotted spoon. Keep warm in a serving dish.

Add the lime juice and fish sauce and stir.

Place the fish in the sauce and poach gently for 5 minutes until just cooked. Lift the fish out and serve on top of the vegetables. Pour over the sauce.

Garnish with fresh coriander and serve with brown basmati rice.


Nutritional Analysis:

Serves 4

per 100g per serving (402 g)
Energy (kcal) 76.0 307.0
Protein (g) 5.5 22.0
Carbohydrate (g) 12.5 50.1
Sugars (g) 3.5 14.0
Total Fat (g) 0.9 3.4
Saturated Fat (g) 0.2 0.8
Fibre (g) 0.6 2.6
Salt (g) 0.7 2.9