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Photo of Thai-style fish and vegetable curry by WW

Thai-style fish and vegetable curry

4 - 8
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Looking for new ways to enjoy Brussels sprouts? Try them in a quick and comforting curry.


Canola oil

2 tsp, or sunflower oil

Brown onion

1 medium, cut into thin wedges

Red curry paste

1½ tbs

Light canned coconut milk

270 ml, (1x270ml can)

Fish stock

1 cup(s), (250ml)

Green beans

125 g, thinly sliced diagonally


1 medium, halved lengthways, thinly sliced


1 medium, halved lengthways, thinly sliced

Skinless white fish

500 g, firm variety, cut into 4cm pieces

Brussels sprouts

200 g, shredded


1 medium, cut into wedges to serve


  1. Heat oil in a large saucepan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant.
  2. Add coconut milk and stock and bring to the boil. Add beans, zucchini and carrot. Reduce heat and simmer, uncovered, for 5 minutes. Add fish and simmer, covered, for 3 minutes or until fish is just cooked through and vegetables are tender.
  3. Add Brussels sprouts and cook for 1–2 minutes or until just wilted. Serve curry with lime wedges.


SERVING SUGGESTION: Jasmine rice. TIP: You can use any firm white fish fillets for this recipe such as ling, barramundi, snapper or blue-eye trevalla.