Thai-style fish and vegetable curry
4
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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