STEPS Recipe Card - March

GREEN FISH CURRY

Chef: Darazius, NCH

Serves 4

Message from nutritionist, Kellie Collins

The abundance of green vegetables in this delicious curry are packed with vitamins and minerals, including the antioxidant vitamins A, C and E, which help to boost immunity and are a great way to increase your daily vegetable intake.

Ingredients

1 tsp olive oil

400g firm white fish

1 tablespoon green curry paste

400g reduced fat coconut milk

100g frozen peas

120g green beans

100g snow peas

3 teaspoons fish sauce

2 teaspoons sugar

Juice and zest of 1 lime

Method:

Heat the olive oil over a medium heat. Add the curry paste and fry for a minute until fragrant.

Add the coconut milk and turn the heat down to a gentle simmer. Simmer for 10 minutes or so, stirring occasionally.

When the liquid has reduced, add the beans, snow peas and fish. Stir to combine.

Add the fish sauce and sugar along with the peas and lime zest. Cook just until the fish is cooked through, and remove from the heat.

Add the lime juice and garnish with mint or basil. Serve with basmati or brown rice.

Chef's tip: You can use this curry with any type of meat, poultry or tofu. If you're using meat or poultry, brown it with the curry paste at the first stage of the recipe. Curries like this are brilliant for quick weeknight dinners.