Fish curry

Готовим Fish Fish curry

This fish curry with Asian spices is a quick way to get a nutritious meal on the table in minutes.

Lables: Low carb Lower gi Egg free Gluten free Lactose free Wheat free
  1. Heat coconut cream in a wok over medium heat, stirring, for 8 minutes or until oil and cream separate. Add curry paste and cook a further 2 minutes.
  2. Slowly stir in coconut milk, fish sauce and sugar. Simmer, stirring occasionally, for 10 minutes or until green oil comes to the surface.
  3. Add fish, lime leaves and bamboo shoots. Simmer for 5 minutes. Stir through lime juice. Serve topped with coriander leaves over jasmine rice.

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270ml can coconut cream
1 1/2 tbsp green curry paste
2 x 400ml cans coconut milk
1 1/2 tbsp fish sauce
1 tbsp brown or palm sugar
500g perch fillets , cubed
4 kaffir lime leaves
230g can bamboo shoots, thinly sliced
juice of 1 lime
jasmine rice, to serve

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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