Whip up a fragrant, healthy curry in just 20 minutes.
Tender fish simmered in coconut milk with aromatic herbs- the ideal weeknight dinner.
251 calories per serve
1 tbsp vegetable oil
60g (1/4 cup) gluten-free Thai green curry paste
400ml can coconut milk
2 kaffir lime leaves
2 tsp brown sugar
2 tsp fish sauce
2 tsp fresh lime juice
1 small head (about 250g) broccoli, cut into florets
3 Method Steps
Step 1Heat the oil(1 tbsp vegetable oil) in a large, deep frying pan or work over medium heat. Add the curry paste (60g (1/4 cup) gluten-free Thai green curry paste) and cook, stirring, for 2 minutes or until aromatic. Add the coconut milk (400ml can coconut milk) and stir until combined. Add the lime leaves (2 kaffir lime leaves), sugar (2 tsp brown sugar), fish sauce (2 tsp fish sauce) and lime juice (2 tsp fresh lime juice). Stir until combined.
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 2Add the broccoli (1 small head (about 250g) broccoli, cut into florets). Stir until combined. Bring to a simmer. Simmer for 2 minutes. Add fish and snow peas. Simmer for 3 minutes or until fish is just cooked through and vegetables are tender crisp. Stir in coriander.
Step 3Divide the rice and curry among serving bowls. Top with Thai basil and extra coriander. Serve with lime wedges.
Twist it with mixed seafood by replacing half the fish with peeled green prawns, tails removed and squid tubes, cut into 1cm-thick rings.
Nutrition per Serving