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.

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Nutritional Information
(Per Serving)

Calories:255 cals
Kilojoules:1,067 kJ
Fat:4.5 g
Carbohydrates:30.8 g
Protein:24.8 g
Cholesterol:47.8 mg
Sodium:187 mg
Saturated Fat:3.0 g
Fiber:6.0 g
Calcium:70.0 mg
Total Sugars:7.0 g

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