Name: Thai Coconut Fish Curry with Green Beans
Total time: 30 min
Ingredients: 2 C rice; 3 Tbsp olive oil; 1 courgette; 2 onion; 1 red chilli; 4 Tbsp green curry paste; 800 ml coconut milk; 2 tsp sugar; 2 Tbsp fish sauce; 1 lime (juice only); ¼ C basil; ½ tbsp salt; ⅓ tbsp pepper; 3 fillets monkfish; 250 g green beans; 1 lemon

Instructions

Cook rice according to packet instructions.
Heat the oil in a large sauté pan and cook the onion with a pinch of salt until soft. Add the courgettes and chilli and cook for 2-3 mintutes. Stir in the curry paste, coconut cream, lime juice, fish sauce and sugar. Bring to the boil then simmer gently for 3-4 minutes.
Cut the fish into large bite-sized pieces and add to the sauce. Cover and simmer for 3-4 minutes until the fish is just cooked through then stir in the basil.
At the same time you add the fish to the curry, place the greens into a small pot of boiling water and cook for 2-3 mintutes. Drain and set aside.
Place the curry in bowls with the beans and a wedge of lemon on top. Serve with fluffy rice.

Thai coconut fish curry with green beans and rice

Ingredients

Instructions

Notes

Nutrition

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