Thai Coconut Fish Curry
| Number of portions: 4 | Prep time: 10 minutes | Total time: 40 minutes |
Ingredients
- 1 tbsp (15 mL) canola oil
- 1 large onion, chopped
- 2 tbsp ginger, grated
- 3 garlic cloves, minced
- 2 medium carrots, cut into thin coins
- 2 medium red bell peppers, thinly sliced
- 1 fresh Thai red chili, finely chopped
- ¼ cup (60 mL) no sodium added chicken broth
- 2 tbsp (30 mL) Thai red curry paste
- 1 can (14 oz/398 mL) light coconut milk
- 4 6 oz (170 g) fresh or frozen and thawed cod fillets, cubed
- 4 oz (113 g) dried rice noodles
- 4 cups fresh spinach
- 1 tbsp (15 mL) lime juice
- 1 cup fresh cilantro, chopped
Directions
- Heat oil in a large skillet with deep sides over medium heat.
- Add the onion and cook for 5 minutes or until softened.
- Add the ginger and garlic and cook for 1 minute more, stirring continuously.
- Add the carrots, red bell pepper, Thai red chili, and chicken broth.
- Cook, stirring occasionally, until the vegetables are just tender, approximately 8-10 minutes.
- Add the curry paste and cook, stirring often, until fragrant, about 2-3 minutes.
- Add the coconut milk and stir to combine.
- Bring the mixture to a simmer over medium heat.
- Add the fish and cook for 8-10 minutes, or until the fish flakes easily with a fork.
- Cook noodles according to package directions.
- Drain well and divide the noodles evenly between 4 bowls. Divide the spinach between the bowls.
- Remove the large skillet from the heat and stir in lime juice.
- Ladle the soup into the bowls and garnish with cilantro.
| Nutrient | Per portion |
| Calories | 409 kcal |
| Protein | 30 g |
| Carbohydrates | 44 g |
| Fat | 12 g |
| Fibre | 4 g |
| Sodium | 801 mg |