Coconut fish curry
Average rating:
This quick-to-prepare curry is full of flavour - but relatively low in fat. Perfect for a midweek feast!
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Cooking time: 30 mins
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Serves: 4
Ingredients
Can't find cod loin? Another white fish such as haddock or pollack will work just as well.
- 10ml (2tsp) sunflower oil
- 2 shallots, finely chopped
- 15ml (1tbsp) Thai green curry paste
- 1 red pepper, deseeded and cut into chunks
- 400ml can reduced-fat coconut milk
- 450g (1lb) cod loin, cut into chunks
- 350g (12oz) raw tiger prawns
- 100g (4oz) mangetout
- Squeeze of lemon or lime juice
- 225g (8oz) easy-cook long-grain rice
Method
- Heat the oil in a large deep frying pan and fry the shallots for 1 min. Stir in the curry paste and red pepper and cook for a further minute. Pour in the coconut milk and 300ml (½ pt) water.
- Bring to the boil, then add the cod, prawns and mangetout and simmer gently for 10-12 mins until the fish flakes, and the prawns are pink.
- Meanwhile, boil the rice in a large pan of boiling, salted water for 8-10 mins until tender. Drain well.
- Add the lemon or lime juice to the curry and season to taste with salt and freshly ground black pepper. Serve the curry with the rice.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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