Green fish curry

Green fish curry


This aromatic fish curry is quick and easy to make.

The ingredient of Green fish curry

  1. 200g (1 cup) white long-grain rice
  2. 400ml can lite coconut milk
  3. 2 teaspoons green curry paste (Trident brand)
  4. 300g (about 2cm thick) flake fish fillets, cut into 4cm pieces
  5. 200g (about 2cm thick) ling fish fillets, cut into 4cm pieces
  6. 1 bunch baby choy sum, stalks removed, leaves washed
  7. Fresh coriander leaves, to garnish

The instruction how to make Green fish curry

  1. Cook the rice in a large saucepan of boiling water following packet directions or until tender. Drain and cover to keep warm.
  2. Meanwhile, place the coconut milk and curry paste in a saucepan over medium-low heat. Gently simmer, stirring occasionally, for 2 minutes or until heated through. Reduce heat to low and simmer, uncovered, for 1-2 minutes. Add all the fish and simmer, uncovered, for a further 5 minutes or until the fish is just cooked. Add choy sum and push down gently into the liquid. Simmer, covered, for 2 minutes or until choy sum just wilts.
  3. Divide the fish curry among serving bowls. Top with the coriander leaves to garnish and serve with the cooked rice.

Nutritions of Green fish curry

calories: 315.002 calories
calories: 1 grams fat
calories: 40 grams carbohydrates
calories: 1 grams sugar
calories: 33 grams protein
calories: 64 milligrams cholesterol
calories: 211.14 milligrams sodium
calories: NutritionInformation

You may also like