Coconut Fish Curry Recipe
Servings: 2
Ingredients
- thai
- 12 ounce fillets of monk fish or possibly cod
- 1 tsp liquid honey
- 1 lrg onion finely minced
- 2 clv garlic
- 2 tsp turmeric
- 3 x warm chillies minced
- 1 tsp shrimp paste
- 2 Tbsp. vegetable oil
- 3/4 pt unsweetened coconut lowfat milk
- 1 stalk lemon grass finely minced
- 1 x juice of 1/2 lemon
- 1 x salt and grnd black pepper whole coriander leaves
Directions
- Cut the fish into 1 1/2in cubes.
- In a food processor blend the honey onion garlic turmeric chillies and shrimp paste till smooth.
- Heat the oil in a wok or possibly frying pan and cook this paste for three min stirring regularly.
- Add in the coconut lowfat milk and lemon grass then bring to the boil.
- Cook for five min.
- Add in the fish and cook for a further seven min.
- Season with lemon juice salt and pepper.
- Serve with whole coriander leaves and the cucumber salad.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 2 servings | |
| Calories 420 | |
| Calories from Fat 220 | 52% |
| Total Fat 25.49g | 32% |
| Saturated Fat 10.6g | 42% |
| Trans Fat 0.35g | |
| Cholesterol 73mg | 24% |
| Sodium 102mg | 4% |
| Potassium 980mg | 28% |
| Total Carbs 16.26g | 4% |
| Dietary Fiber 4.5g | 15% |
| Sugars 7.8g | 5% |
| Protein 32.43g | 52% |
