Green Thai fish curry
prep: 10-15 minutes
cook: 15
serving: 4
Nutrition Facts
each serving
KCal
188
Carbs
4.5g
fiber
3.3g
Protein
22.2g
Fat
8.3g
Saturates
5.2g
Sugars
2.7g
Salt
1.45g
Fruit/Veg Portion
1
Ingredients
all 15 types- 30g pack fresh coriander
- 3 green chillies, trimmed
- 6 spring onions, trimmed
- 2inch piece fresh root ginger, peeled and chopped
- 2 lemongrass stalks, trimmed and chopped
- 3 garlic cloves
- 1tsp each ground cumin and ground coriander
- 2 limes, finely grated zest and juice
- 1tsp olive oil
- 200g fine green beans, trimmed
- 2 skinless salmon fillets, about 260g, cut into chunks (or firm white fish)
- 200ml light coconut milk
- 250ml unsweetened soya milk
- 200g cooked jumbo prawns
- 75g baby spinach leaves
Directions
3 steps in totalStep 1
Reserve a few leaves of coriander for garnish and then place the remainder, including stalks, into a food processor. Add the green chillies, spring onion, root ginger, lemongrass, garlic, ground cumin and coriander. Whizz to a coarse paste.
Step 2
Heat the oil in a wok or large saucepan, add the green beans and stir fry for 2–3 minutes. Add the curry paste, coconut milk, soya milk and salmon. Bring to the boil, cover and simmer for 5 minutes.
Step 3
Scatter over the prawns, baby spinach and lime zest. Serve with extra lime wedges to squeeze over.
PRINT
I MADE IT
