Thai Coconut Fish Curry

Thai coconut fish curry served with rice noodles, fresh spinach, and cilantro.
Number of portions: 4 Prep time: 10 minutes Total time: 40 minutes

 

Ingredients

  • 1 tbsp (15 mL) canola oil
  • 1 large onion, chopped
  • 2 tbsp ginger, grated
  • 3 garlic cloves, minced
  • 2 medium carrots, cut into thin coins
  • 2 medium red bell peppers, thinly sliced
  • 1 fresh Thai red chili, finely chopped
  • ¼ cup (60 mL) no sodium added chicken broth
  • 2 tbsp (30 mL) Thai red curry paste
  • 1 can (14 oz/398 mL) light coconut milk
  • 4 6 oz (170 g) fresh or frozen and thawed cod fillets, cubed
  • 4 oz (113 g) dried rice noodles
  • 4 cups fresh spinach
  • 1 tbsp (15 mL) lime juice
  • 1 cup fresh cilantro, chopped

Directions

  • Heat oil in a large skillet with deep sides over medium heat.
  • Add the onion and cook for 5 minutes or until softened.
  • Add the ginger and garlic and cook for 1 minute more, stirring continuously.
  • Add the carrots, red bell pepper, Thai red chili, and chicken broth.
  • Cook, stirring occasionally, until the vegetables are just tender, approximately 8-10 minutes.
  • Add the curry paste and cook, stirring often, until fragrant, about 2-3 minutes.
  • Add the coconut milk and stir to combine.
  • Bring the mixture to a simmer over medium heat.
  • Add the fish and cook for 8-10 minutes, or until the fish flakes easily with a fork.
  • Cook noodles according to package directions.
  • Drain well and divide the noodles evenly between 4 bowls. Divide the spinach between the bowls.
  • Remove the large skillet from the heat and stir in lime juice.
  • Ladle the soup into the bowls and garnish with cilantro.
Nutrient Per portion
Calories 409 kcal
Protein 30 g
Carbohydrates 44 g
Fat 12 g
Fibre 4 g
Sodium 801 mg

License

Icon for the Creative Commons Attribution 4.0 International License

The High Protein Cookbook for Muscle Health During Cancer Treatment Copyright © by Hillary Wilson; Anissa Armet; and Carla Prado is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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