Thai style white fish curry with coconut and green beans
A quick, fragrant coconut fish curry with lemongrass, ginger and lime, no curry paste.
- Time30 min
- LevelEasy
- Costabout £2.52 a head
Ingredients
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Method
- 1
Cook the rice in boiling water for 10 minutes, then drain.
10 min - 2
Heat the oil in a wide pan. Fry the ginger, garlic, chilli, turmeric and ground coriander for 1 minute.
1 min - 3
Add the coconut milk, lemongrass and 100 ml water. Simmer for 8 minutes.
8 min - 4
Add the pepper and beans and cook for 4 minutes.
4 min - 5
Slide in the fish and cook gently for 4 minutes without stirring too much, until opaque.
4 min - 6
Remove the lemongrass. Add the lime juice and coriander. Serve over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.