White fish, coconut and green bean curry

Total cost: $20.80 / $5.20 per serve

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Cooking difficulty: Easy

Serves: 4

Preparation: 20 mins

Cooking:

Ingredients

1/3 cup curry paste

1 tablespoon brown sugar

1 1/2 tablespoons fish sauce

1/2 teaspoon ground turmeric

400g can light coconut milk

500g white fish, cut into bite-sized pieces: sustainable species include Pink Ling, Blue-eye Trevalla, Barramundi, Coral Trouts, Blue-eye Trevalla OR Emperor, Goldband Snapper, Mulloway, Pearl Perch, Red Emperor, Blue Warehou, Sea Mullet, Yelloweye Mullet, Tailor.

300g green beans, trimmed, halved

250g cherry tomatoes, halved

3 cups steamed basmati rice, to serve

2 cups bean sprouts, to serve

Lime wedges, to serve

Method

Place a wok over high heat. Add curry paste, sugar, fish sauce and turmeric and use a wooden spoon to combine. Once sizzling, stir in coconut milk, around 100ml at a time, until it is well combined.

Bring curry to the boil. Add fish and beans and simmer for 2–3 minutes. Add tomatoes and simmer for 2 more minutes. Poke a piece of fish with a fork – if it flakes apart, it’s cooked.

To serve

Divide steamed basmati rice between bowls, top with curry, bean sprouts and a lime wedge.

TIP: Use your choice of curry paste to take this in an Indian or Thai flavour direction

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.

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White fish, coconut and green bean curry

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White fish, coconut and green bean curry

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