Curry flavors blend with fish in this exotic Thai-style dish.
Preparation Time: 15 mins
Cooking Time: 15 mins
Yield: 4 x approx. 2 cup servings
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.