White fish, coconut and green bean curry
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Time to make:
$5.20 per serve
(at time of publication)
Full ingredients list:
1/3 cup curry paste
1 tablespoon brown sugar
1 1/2 tablespoons fish sauce
1/2 teaspoon ground turmeric
400g can light coconut milk
500g white fish, cut into bite-sized pieces
300g green beans, trimmed, halved
250g cherry tomatoes, halved
3 cups steamed basmati rice, to serve
2 cups bean sprouts, to serve
lime wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Place a wok over high heat. Add curry paste, sugar, fish sauce and turmeric and use a wooden spoon to combine. Once sizzling, stir in coconut milk, around 100ml at a time, until it is well combined.
Step 2 Bring curry to the boil. Add fish and beans and simmer for 2–3 minutes. Add tomatoes and simmer for 2 more minutes. Poke a piece of fish with a fork – if it flakes apart, it’s cooked.
Step 3 Divide steamed basmati rice between bowls, top with curry, bean sprouts and a lime wedge.
Any type of white fish is suitable for this curry. It doesn’t have to be expensive either, for example Basa or Dory work well.
About this recipe
First published: May 2013