Fish and Asparagus Coconut Curry

Fish and Asparagus Coconut Curry

Curry flavors blend with fish in this exotic Thai-style dish.


5 stars 5 stars 5 stars 5 stars 5 stars (3 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 15 mins

Yield: 4 x approx. 2 cup servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 2 coats of olive oil spray
  • 400 g white fish fillets, cut into strips
  • 2 tsp green curry paste
  • 1 onion, sliced
  • 1 tsp grated ginger
  • 2 potatoes, cubed
  • 205.88 mL lite coconut milk
  • 3 tomatoes, chopped
  • 3 cup asparagus, chopped
  • 4 1/2 tsp chopped coriander


Heat a large non-stick frying pan and spray with olive oil spray. Add fish strips. Stir-fry for about 3 minutes. Remove from pan and set aside.

Add another thin coating of olive oil spray to the pan. Add curry paste and onion. Stir for about 1 minute. Add ginger, potatoes and coconut milk. Bring to a boil; reduce heat. Simmer for about 8 minutes or until potatoes are tender.

Add tomatoes and asparagus. Cook for a further 3 minutes. Add cooked fish strips to curry. Simmer for an additional 1 minute. Garnish with coriander and serve immediately.


Serve with freshly cooked rice, if desired.

Serving suggestion is not included in the nutritional analysis.


Note: This recipe's ingredients have been adjusted from the original Australian measures to the U.S. measures.

Thanks to Fresh Finesse