Fish Curry (HC)

Ingredients

• 120g brown rice

• 1 tsp olive oil

• 1/2 onion

• 4 tsps of yellow curry paste

• 1/2 medium green pepper, seeds removed and diced

• 15 green beans

• 350ml reduced-salt vegetable stock

• 125ml coconut milk

• 1 tsp fish sauce

• Lime juice to taste

• 250g white fish

• 2 large handful of baby spinach leaves

• Pepper to taste

• 1 spring onion

Instructions:

1. Cook the rice accordingly following the packet instructions.

2. Once cooked, remove from the heat and leave to stand.

3. Meanwhile, heat the oil in a saucepan over a medium heat.

4. Add the finely sliced onion and cook for 2-3 minutes or until soft, stiffing occasionally.

5. Add the curry paste and cook for 1-2 minutes. 

6. Add the diced green pepper and green beans (trimmed and sliced) and stir to coat in the paste.

7. Cook for 2-3 minutes, stirring occasionally.

8. Stir in the vegetable stock and bring to the boil. Reduce the heat to medium-low then stir in the coconut milk, fish sauce and lime juice.

9. Add the fish and stir gently to combine. Simmer for 10-15 minutes or until the fish is cooked through. Then add the spinach and stir gently to combine.

10. To serve, place the rice in a bowl and top with the fish curry and sprinkle over sliced spring onion.

Top Tip

If you prefer to swap the fish for chicken/tofu or any other meat then choose from the swap list in the introduction guide

This recipe makes two portions, you can pop the additional portion into the freezer for another time. Ensure curry and rice is piping hot when reheating in the future

Recipe Adjustments

Want to make recipe vegetarian? Remove fish and add 3 tbsp of any beans / tofu / tempeh or any vegetarian alternative using the food swap list

Dinner

Serves: 2

High Carb