Fish and Asparagus Coconut Curry

Fish and Asparagus Coconut Curry

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


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Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 15 mins

Yield: 4 x approx. 2 cup servings

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  • 2 coats of olive oil spray
  • 14 oz white fish fillets, cut into strips
  • 2 tsp green curry paste
  • 1 onion, sliced
  • 1 tsp grated ginger
  • 2 potatoes, cubed
  • 7 fl. oz 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

Nutritional Info (per serving)

CALORIES 255 cals
Kilojoules 1,067 kJ
Fat 4.5 g
Saturated Fat 3.0 g
Cholesterol 48 mg
Sodium 187 mg
Carbohydrates 30.8 g
Fiber 6.0 g
Total Sugars 7.0 g
Protein 24.8 g
Calcium 70.0 mg
Note: A dash indicates no data is available.