Yellow Fish & Bean Curry
Created by ImPat on November 29, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #25286
Ingredients
- 750 grams snapper fish (fillets, firm white boneless fish cut into 3cm pieces)
- 195 grams light coconut milk (3/4 cup)
- 1/3 cup water (boiling)
- 1/4 cup water (cold, extra)
- 1 cube (10 grams) vegetable bouillon
- 1 red onion, chopped
- 1 lemongrass stem (pale section only chopped)
- 1 red chili pepper (fresh long, chopped)
- Fresh gingerroot (3 cm piece, peeled and chopped)
- 3 garlic cloves
- 1 teaspoon ground turmeric
- 200 grams green string beans (trimmed)
- 4 fresh kaffir lime leaves (centre vein removed and shredded)
- 2 cups cooked rice (white long grain rice, to serve)
- Lime wedges, to serve
How to Make
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Step 1: Place fish, coconut mil, the boiling water and crumbled stock cube in a saucepan, cover and simmer over moderate heat for 5 minutes
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Step 2: Combine onion, lemongrass, chilli, ginger, garlic, turmeric and the extra water in a food processor, process until almost smooth.
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Step 3: Stir paste through the fish mixture, taking care not to break up the fish and then add beans and kafir lime leaves and then cover, simmer for 3 minutes or until beans and fish are tender and then season to taste.
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Step 4: Spoon rice into bowls and top with curry and serve with lime wedges.
Nutritional Facts
- Serving Size: 1 (575 g)
- Calories 416.4
- Total Fat - 4.8 g
- Saturated Fat - 1.6 g
- Cholesterol - 74.4 mg
- Sodium - 179.2 mg
- Total Carbohydrate - 50.5 g
- Dietary Fiber - 6.1 g
- Sugars - 7.8 g
- Protein - 45.1 g
- Calcium - 184.9 mg
- Iron - 3.5 mg
- Vitamin C - 69.1 mg
- Thiamin - 0.4 mg