Coconut Fish Curry

1 leanest, 2 healthy fats, 3 green, 3 condiments per serving). Nutrition Facts Per Serving: 340 calories, 50g protein, 13g carbohydrate, 11g fat

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Step 1

1. Combine the coconut milk with the Thai red curry paste and fish sauce, and bring to a boil.

Step 2

2. Add the mushrooms and red peppers and simmer for about 3 minutes.

Step 3

3. Season the shrimp and fish with salt, add to the simmering coconut milk, and simmer very gently for 2 to 4 minutes.

Step 4

4. Add the mung bean sprouts, basil, and lime juice and return to a very brief boil to heat through.

Step 5

5. Divide into 4 equal size portions (about 2½ cups per serving).