Quick Thai Green Fish Curry Recipe

Photo by Adrian Lawrence

Recipe republished with permission from Bloomsbury Sport, an imprint of Bloomsbury Publilshing.

From the brand new The Runner’s Cookbook, here’s a healthy various to a restaurant curry that takes less time to make than waiting for take-out to reach. It’s high in protein and brimming with vitamin C, folate and iron because of all of the inexperienced greens it accommodates. Use any agency white recent or frozen fish you want.

Quick Thai Green Fish Curry

Serves 4


  • 1 Tbsp mild olive or canola oil
  • ½ onion, chopped
  • 2 Tbsp Thai inexperienced curry paste (or to taste)
  • 14-oz. can mild coconut milk
  • 3 oz. water
  • four oz. snow peas
  • 7 oz. inexperienced beans, halved
  • 14 oz. agency white fish fillets, minimize into giant items
  • three.5 oz. baby spinach
  • Small bunch of cilantro, roughly chopped
  • Salt and freshly ground black pepper, to season
  • Juice of ½ lime
  • 2 oz. cashews, toasted

To Serve: 


Heat the oil in a big nonstick pan over medium heat and prepare dinner the onion for five minutes until translucent. Stir in the curry paste and prepare dinner for a minute. Add the coconut milk, water, snow peas and beans, and prepare dinner for three to four minutes. Add the fish and prepare dinner for an additional four to five minutes.

Stir within the spinach, flip off the heat and depart for a minute or two. The spinach will wilt down.

Stir in the cilantro and season with salt, freshly ground black pepper and lime juice. Serve over wholegrain rice and sprinkle the cashew nuts on prime.

Nutrition Per Serving:

322 energy, 25 grams protein, 19 grams fats (8 grams saturated), 11 grams carbs (6 grams complete sugars), 5 grams fiber


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