Thai 25 min

Coconut Fish Curry

Name: Coconut Fish Curry
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1.5 lbs white fish fillets (tilapia or snapper), cut into 2-inch pieces; 2 cans (14 oz each) coconut milk; 2 tablespoons green Thai curry paste; 1 tablespoon fish sauce; 1 teaspoon sugar; 1 cup snap peas; 1 red bell pepper, sliced; 5 kaffir lime leaves, torn; 1 tablespoon neutral oil; Juice of 1 lime; Thai basil leaves; Steamed jasmine rice for serving

seafoodgluten-freedairy-freequickhigh-protein

Ingredientsfor 2

400

Cal

36g

Protein

14g

Carbs

24g

Fat

11.5 lbs white fish fillets (tilapia or snapper), cut into 2-inch pieces
22 cans (14 oz each) coconut milk
32 tablespoons green Thai curry paste
41 tablespoon fish sauce
51 teaspoon sugar
61 cup snap peas
71 red bell pepper, sliced
85 kaffir lime leaves, torn
91 tablespoon neutral oil
10Juice of 1 lime
11Thai basil leaves
12Steamed jasmine rice for serving

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Instructions

1
Heat oil in a large pan over medium-high heat. Add green curry paste and cook, stirring, for 1–2 minutes until fragrant. Add one can of coconut milk and stir until the paste is dissolved. Bring to a simmer.
2
Add kaffir lime leaves, fish sauce, and sugar. Add snap peas and bell pepper. Cook 3 minutes. Add fish pieces in a single layer and pour over the second can of coconut milk.
3
Cover and cook on medium-low heat for 8–10 minutes until fish is opaque and flakes easily. Do not stir — let the fish cook gently. Remove lime leaves. Add lime juice and fresh Thai basil. Serve over jasmine rice.