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Curries, Asian-style
White fish, coconut and green bean curry
Ingredients
Nutrition Info.(per serve)
Units: Metric | Imperial (US)
- 1/3 cup Thai curry paste
- 1 tablespoon brown sugarlight brown cane sugarX
- 2 teaspoons fish sauce
- 1/2 teaspoon ground turmeric
- 165ml can light coconut milk
- 1 cup water
- 500g white fish, cut in bite-sized pieces
- 300g green beans, trimmed, halved
- 1/2 x 400g can cherry tomatoes, drained
- 3 cups quick-cook basmati rice
- 2 cups bean sprouts
- lime wedges, to serve
Nutrition Info
Kilojoules 1660kJ
Calories 396cal
Protein 36g
Total fat 12g
Saturated fat 5g
Carbohydrates 40g
Sugars 12g
Dietary fibre 7g
Sodium 440mg
Calcium 130mg
Iron 3mg
Instructions
1 Place a wok over a high heat. Add curry paste, sugar, fish sauce and turmeric and use a wooden spoon to combine. Once sizzling, stir in coconut milk and water, around 1/2 cup at a time, until well combined.
2 Bring curry to the boil. Add fish and beans and simmer for 2-3 minutes. Add tomatoes and simmer for 2 more minutes. Poke a piece of fish with a fork — if it flakes apart, it’s cooked.
3 Divide rice among bowls, top with curry, bean sprouts and a lime wedge.
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Variations
Make it gluten free: Check curry paste, fish sauce and ground turmeric are gluten free.
Author:Sprout
Photographer: Mark O'Meara
First published: Sep 2013
2018-10-30 14:25:09
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