Dietitian's Pick: White Fish, Coconut and Green Bean Curry
*Serves: 4 Time to make: 20 mins
*serving size depends on each bariatric patient's need
1/3 cup curry paste
1 tablespoon brown sugar
1 1/2 tablespoons fish sauce
1/2 teaspoon ground turmeric
400g can light coconut milk
500g white fish, cut into bite-sized pieces
300g green beans, trimmed, halved
250g cherry tomatoes, halved
3 cups steamed basmati rice, to serve
2 cups bean sprouts, to servelime wedges, to serve
Place a wok over high heat. Add curry paste, sugar, fish sauce and turmeric and use a wooden spoon to combine. Once sizzling, stir in coconut milk, around 100ml at a time, until it is well combined.
Bring curry to the boil. Add fish and beans and simmer for 2–3 minutes. Add tomatoes and simmer for 2 more minutes. Poke a piece of fish with a fork – if it flakes apart, it’s cooked.
Divide steamed basmati rice between bowls, top with curry, bean sprouts and a lime wedge.
Nutritional Information (per serve)
Total fat 13.9g
Saturated fat 7.3g
Dietary fibre 6.2g