Thai Green Fish Curry
Yield: 4 servings
Nutrition (For 1 serving)
|19 oz||White kidney beans, drained and rinsed (1 can)||540 mL|
|1 tbsp||Canola oil||15 mL|
|4 tbsp||Prepared Thai green curry paste||60 mL|
|13.5 oz||Full-fat Coconut milk||400 mL|
|1/2 cup||Vegetable broth||125 mL|
|1 cup||Snap peas||250 mL|
|1/2||Red pepper, medium, julienned|
|1 lb||Tilapia filets||500 g|
|2 tbsp||Fish sauce||30 mL|
|Juice of 1/2 a fresh lime|
|2 cups||Basmati rice, prepared according to package directions||500 mL|
|1/2 cup||Fresh Thai basil leaves, roughly chopped||125 mL|
This quick and easy Thai curry is perfect for a mid-week meal. Fiber-rich beans and lean tilapia make this dish healthy while the authentic flavours satisfy your take-out cravings.
Prep Time: 5 minutes
Cook Time: 25 minutes
- Pour beans into a colander or strainer, rinse with cold water; set aside.
- In a large skillet over medium-high heat canola oil. Add Thai green curry paste and sauté until fragrant, about 1 minute. Whisk in coconut milk and vegetable broth, bring to a boil. Reduce heat and simmer 10 minutes.
- Stir in kidney beans, snap peas, and red pepper. Gently place tilapia filets in broth. Spoon broth over tilapia; cover and poach for 8-10 minutes, until fish is cooked through. Gently break up fish into large chunks with spoon.
- Season with fish sauce and juice from half a lime, stir until combined. Serve over basmati rice and garnish with fresh basil.