Fish and Shellfish: Fish Dishes: Fish and Asparagus Coconut Curry

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

Author: Fresh Finesse
Date: September 09, 2010

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

Serves: 4 person(s)
Yield: 4 x approx. 2 cup servings

Preparation Time: 15 mins
Cooking Time: 15 mins

Ingredients:

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

Directions:

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.

Variations:

Serve with freshly cooked rice, if desired.

Serving suggestion is not included in the nutritional analysis.

Related Recipes:

Basic Rice Preparation