Green fish curry
easy
30 mins
30 mins
Ingredients
- 2 packs (250 g each) Frozen fish fillets (e.g. pangasius)
- 150 g frozen soybeans
- 2 Garlic cloves
- 2 spring onions (approx. 40 g each)
- 2 red chillies
- 100 g Spinach
- 2 red onions (about 80 g each)
- 1 TABLESPOON Olive oil
- 1 Organic Lime
- 3 TSP green curry paste
- 1 can(s) (400 ml) Coconut milk
- 200 ml Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 7-10 Tbsp Pepper
- 4 Stem(s) Basil
Directions
- 1
Defrost the fish and soybeans. Peel and chop the garlic. Clean, wash and chop the spring onions. Wash the chilli, remove the stalk, cut in half lengthwise, remove seeds and cut into pieces. Clean, wash and pluck the spinach into larger pieces.
- 2
Peel onions and cut into slices. Heat oil in a large, coated pan. Fry the onions and spring onions for 2-3 minutes. In the meantime, wash the lime hot, grate dry and grate the peel. Halve the lime and squeeze it. Add the fish, garlic, chilli pepper, soybeans and curry paste to the pan and continue frying for approx. 3 minutes. Deglaze with coconut milk and broth. Bring to the boil, season to taste with salt, a little sugar and pepper. Continue cooking for about 5 minutes at low heat. Add the spinach 1 minute before the end of the cooking time.
- 3
Deglaze with coconut milk and broth. Bring to the boil, season to taste with salt, a little sugar and pepper. Continue cooking for about 5 minutes at low heat. Add the spinach 1 minute before the end of the cooking time. Remove the pan from the heat. Add the basil, lime zest and juice, stir occasionally for 3-4 minutes and serve. Serve with rice
Nutrition Facts
330 kcal
10 g
22 g
7 g
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