Full ingredients list:
2 tablespoons gluten-free korma curry paste
1 garlic clove, crushed
400ml can light coconut milk
450g white fish fillets, cut into chunks
2 medium zucchini, chopped
1 bunch gai lan (Chinese broccoli), cut into 6cm lengths
1 1/2 cups frozen sliced green beans
2 shallots, chopped
3 cups steamed or microwavable low-GI rice
coriander leaves, to garnish (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1Prepare rice per pack instructions.
Step 2Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Cook the curry paste and garlic, stirring, for about 1 minute. Add coconut milk and 1/4 cup of water; bring to a simmer.
Step 3Add fish and chopped zucchini to pan, and simmer, covered, for 2–3 minutes. Add the gai lan and green beans; simmer for a further 2–3 minutes. Stir through shallots.
Step 4Serve the fish curry with rice and garnish with coriander leaves, if desired.
About this recipe
First published: October 2017