Name: Thai Green Fish Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 (19 oz) can white kidney beans, drained and rinsed (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)

Thai Green Fish Curry

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings 1x

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Description

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.

Ingredients

Scale

1 (19 oz) can white kidney beans, drained and rinsed (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)

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Instructions

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.