White fish, coconut and green bean curry

Serves: 4
Time to make: 20 mins

Total cost: $ 15.16 / $ 3.79 per serve

(at time of publication)

White fish, coconut and green bean curry

Ingredients
Nutrition Info.(per serve)

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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