Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories391.4 kcal (20%)
Total Fat18 g (26%)
Carbs28.1 g (11%)
Sugars9.3 g (10%)
Protein33 g (66%)
Sodium392.6 mg (20%)
Fiber6.8 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 tablespooncoconut oil

onion
finely diced

garlic cloves
crushed

1 stalklemon grass
peeled and finely sliced

2.5 cmfresh ginger
piece, peeled and finely grated

1 teaspooncoriander seeds
freshly ground

1 teaspoonmustard seeds
freshly ground

1 teaspooncumin seeds
freshly ground

400gcan cherry tomatoes

200mlcoconut milk

1 teaspoonchilli flakes

600gskinless white fish fillets
such as hake, cod or haddock, cut into 5cm pieces

200gfrozen peas

24green beans
trimmed

3fresh Thai basil leaves
thinly sliced

sea salt

freshly ground black pepper

jasmine rice
or basmati

2limes
halved
Instructions
Step 1
Place a large saucepan or an ovenproof casserole dish over a medium heat and add the coconut oil. Stir in the onion, garlic, lemon grass, ginger, coriander, mustard and cumin seeds and cook for 5 minutes. Add the canned
Step 2
Is, tomatoes, coconut milk and chilli flakes, stir, season with salt and pepper and simmer for 3 minutes.
Step 3
Stir the fresh fish into the curry, followed by the green vegetables and cook for 5 minutes.
Step 4
Scatter the fresh Thai basil leaves on top and serve with rice and lime halves.
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