Asian Fish Curry
Ingredients
- 2 tbsp peanut oil ⓘ
- 2 None potatoes, peeled, diced
- 1 None onion, cut into wedges ⓘ
- 1 None garlic clove, crushed ⓘ
- 2 tbsp yellow curry paste ⓘ
- 1/2 cup water ⓘ
- 1 cup light coconut cream ⓘ
- 1 lb firm fish, cubed ⓘ
- 1 bunch baby bok choy, halved ⓘ
- 2 None tomatoes, chopped
- 1 tbsp lime juice ⓘ
- 2 tsp brown sugar ⓘ
- 1 tsp fish sauce ⓘ
- None None steamed rice, to serve ⓘ
- None None cilantro leaves, to serve ⓘ
Instructions
- Heat oil in a wok on high. Stir-fry potatoes, onion and garlic for 2-3 mins. Add curry paste, cook for 30 seconds, until fragrant. Add water and coconut cream. Bring to a boil, stirring. Reduce heat and simmer for 8-10 mins, or until potatoes are tender.
- Add fish, bok choy, tomatoes, lime juice, brown sugar and fish sauce. Simmer for 2-3 mins. Serve with rice and sprinkle with cilantro.
Nutrition & Diet Analysis (per serving)
799
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).