Thai-style fish and vegetable curry
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Looking for new ways to enjoy Brussels sprouts? Try them in a quick and comforting curry.
Ingredients
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 string beans
125 g, thinly sliced diagonally
Zucchini
1 medium, halved lengthways, thinly sliced
Carrot(s)
1 medium, halved lengthways, thinly sliced
Skinless white fish, raw
500 g, firm variety, cut into 4cm pieces
Brussels sprouts
200 g, shredded
Lime(s)
1 medium, cut into wedges to serve
Instructions
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.
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