Red Thai fish curry

Ditch the takeaway and make our healthy, low-fat Thai fish curry for dinner.

Serves: 4

Time to make: 35 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

3 tablespoons red curry paste
400g can reduced-fat coconut milk
2–3 kaffir lime leaves, finely sliced
1 red capsicum, cut into thin strips
1 green capsicum, cut into thin strips
2 tablespoons cornflourcornstarchX
650g firm white fish, cut into chunks
3 cups green beans
2 x 250g packs ready to heat brown rice
Fresh coriandercilantroX sprigs, to garnish (optional)
Lemon wedges, to serve

Instructions

Stay Awake

1 Heat the curry paste in a large, deep frying pan (that has a lid) for 1 min or until fragrant. Add the coconut milk, reserving 3 tablespoons, to the pan with the lime leaves and pepper strips. Bring to the boil, then reduce the heat and simmer for 10 min.

2 In a small bowl, mix the cornflour with the reserved coconut milk. Gradually add the mixture to the curry sauce, stirring continuously until smooth. Add the fish, stir gently, then cover and cook for 4–5 min, stirring once.

3 Meanwhile, steam the beans for 4–5 min and heat the rice according to the pack instructions.

4 Serve the curry with the rice and beans, garnished with coriander, if using, with lemon wedges on the side.

Nutrition Info (per serve)

Calories 462 cal

Kilojoules 1933 kJ

Protein 37.9 g

Total fat 12.4 g

Saturated fat 7 g

Carbohydrates 52.7 g

Sugar 6.6 g

Dietary fibre 7.6 g

Sodium 236 mg

Calcium 94 mg

Iron 2.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.