If you're looking for a quick and easy mid-week meal that packs a protein punch, this is it.
You can make curry with any type of protein you like, however, using fish keeps things light and fragrant.
Ingredients
or450 grams of cod fillets
or1 tablespoon of red curry paste (gluten free if required)
or1 tablespoon of coconut oil
or1/2 can of coconut milk (200 g)
or2 teaspoons of tomato puree
or1 tablespoon of fish sauce (gluten free if required)
or1 teaspoon of lime zest
or150 grams of green beans
or200 grams of uncooked rice
or4 lime wedges, to serve
Preparation
1.
Cook the rice as per instructions on the packaging.2.
Season the cod with salt and pepper and rub with half of the red curry paste.3.
Heat the coconut oil in a large frying pan and fry the fish on both sides, then transfer it onto a plate.4.
Pour the coconut milk into the pan and add the remaining curry paste, tomato puree, fish sauce and lime zest. Cook for 6 minutes. 5.
Add the green beans and the cod into the curry sauce. Cook for a further 5 minutes then serve with the rice and lime wedges.
