Curry flavors blend with fish in this exotic Thai-style dish.
Author: Fresh Finesse
Suggestions: Note: This recipe's ingredients have been adjusted from the original Australian measures to the U.S. measures.
Serves: 4 person(s)
Preparation Time: 15 mins
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
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.
Serving suggestion is not included in the nutritional analysis.
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