Serves: 4
Time to prepare: 20 mins
Time to cook: approx 30 mins
Cals per portion: 345

15ml (1tbsp) oil
8 shallots, halved
15ml (1tbsp) Thai green curry paste
225g (8oz) new potatoes, scrubbed and halved
1 large carrot, peeled and thinly sliced
400g can reduced-fat coconut milk
150ml (1/4pt) vegetable stock
30ml (2tbsps) soy sauce
450g (1lb) thick piece cod fillet, cut into chunks
175g (6oz) fine asparagus tips
Juice from 1 lime
200g (7oz) cooked tiger prawns
30ml (2tbsp) fresh chopped coriander
Chopped chilli pepper and coriander leaves, to garnish

1. Heat the oil in a large deep pan and fry the shallots for 5 mins until golden. Stir in the green curry paste and cook for 1 minute. Add the potatoes, carrot, coconut milk, stock and soy sauce. Simmer for 10-12 mins until the vegetables are almost tender.
2. Add the chunks of cod and asparagus tips to the pan, cover, and simmer gently for 6-8 mins until the fish is just cooked and beginning to flake.
3. Gently stir in the lime juice, tiger prawns and chopped coriander. Simmer for 5 mins, then season to taste with salt and freshly ground black pepper. Serve garnished with the chopped chilli and fresh coriander leaves.

• Comment
• Send to a friend
• Print Page