Ingredients
- 1/2 cup uncooked Basmati rice (white or brown variety).
- 1 teaspoon coconut oil.
- 1 tablespoon green curry paste (look for one with less than 4g of sugar per serve).
- 1 cup coconut milk.
- 1/4 cup chicken stock.
- juice of 1 lime.
- 1 teaspoon fish sauce.
- 300 g mahi-mahi fillet (or other sustainable white fish), cut into 3 cm pieces.
- 2 stalks celery, cut into 1 cm thick slices.
- 1 medium (150g) zucchini, cut into 1 cm rounds.
- 100 g green beans, ends trimmed and cut in half.
- 1 cup basil leaves.
Directions
- 1. Cook rice according to packet instructions. Drain and set aside.
2. Meanwhile, heat a wok or large non-stick frying pan over medium-high heat. Add the oil and heat until smoking. Add the curry paste and stir-fry for 1 minute or until fragrant. Add coconut milk. Reduce heat to medium and simmer for 2-3 minutes or until the mixture thickens slightly.
2. Add the stock, lime juice, and fish sauce. Increase heat to high and bring to the boil. Reduce heat to medium. Add the fish, celery, zucchini, beans and half the basil. Cook for 5 minutes or until the fish is cooked through.
3. Divide the curry between a bowl and a lunchbox. Sprinkle with the remaining basil. Serve with rice.
This delightfully fresh sweet green curry helps you to reach your vegetable quota as well as satisfying your tastebuds.
Ingredients
- 1/2 cup uncooked Basmati rice (white or brown variety).
- 1 teaspoon coconut oil.
- 1 tablespoon green curry paste (look for one with less than 4g of sugar per serve).
- 1 cup coconut milk.
- 1/4 cup chicken stock.
- juice of 1 lime.
- 1 teaspoon fish sauce.
- 300 g mahi-mahi fillet (or other sustainable white fish), cut into 3 cm pieces.
- 2 stalks celery, cut into 1 cm thick slices.
- 1 medium (150g) zucchini, cut into 1 cm rounds.
- 100 g green beans, ends trimmed and cut in half.
- 1 cup basil leaves.
Directions
- 1. Cook rice according to packet instructions. Drain and set aside.
2. Meanwhile, heat a wok or large non-stick frying pan over medium-high heat. Add the oil and heat until smoking. Add the curry paste and stir-fry for 1 minute or until fragrant. Add coconut milk. Reduce heat to medium and simmer for 2-3 minutes or until the mixture thickens slightly.
2. Add the stock, lime juice, and fish sauce. Increase heat to high and bring to the boil. Reduce heat to medium. Add the fish, celery, zucchini, beans and half the basil. Cook for 5 minutes or until the fish is cooked through.
3. Divide the curry between a bowl and a lunchbox. Sprinkle with the remaining basil. Serve with rice.