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 (serves 4):
450 grams of cod fillets
1 tablespoon of red curry paste
1 tablespoon of coconut oil
1/2 can of coconut milk (200 g)
2 teaspoons of tomato puree
1 tablespoon of fish sauce
1 teaspoon of lime zest
150 grams of green beans
200 grams of uncooked rice
4 lime wedges, to serve
salt
pepper
Method:
🔸 Cook the rice as per instructions on the packaging.
🔸 Season the cod with salt and pepper and rub with half of the red curry paste.
🔸 Heat the coconut oil in a large frying pan and fry the fish on both sides, then transfer it onto a plate.
🔸 Pour the coconut milk into the pan and add the remaining curry paste, tomato puree, fish sauce and lime zest. Cook for 6 minutes.
🔸 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.
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Nutrition per serving:
330 kcal
25g protein
48g carbs
5g fat
