Thai Fish Curry Recipe

Introduction

Ingredient

• 500g of white fish fillets, cut into bite-sized pieces
• 1 tablespoon of vegetable oil
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon of ginger, minced
• 1 tablespoon of red curry paste
• 1 can of coconut milk
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup of green beans
• 1 lime, juiced
• Salt and pepper, to taste
• Cilantro, chopped (optional)

Instructions

1. Heat the oil in a large pan over medium-high heat.
2. Add the onions, garlic, and ginger to the pan and cook until the onions are soft.
3. Add the curry paste to the pan and cook for 1 minute.
4. Add the coconut milk to the pan and stir well.
5. Add the red and green bell peppers and green beans to the pan.
6. Bring the mixture to a boil and then reduce the heat to low.
7. Add the fish to the pan and cook until it is cooked through, about 5-7 minutes.
8. Add the lime juice to the pan and stir well.
9. Season with salt and pepper to taste.
10. Garnish with cilantro (optional).
11. Serve with rice or noodles.

Nutrition

• Calories: 350
• Protein: 25g
• Fat: 22g
• Carbohydrates: 14g
• Fiber: 4g
• Sugar: 5g

Tips and Variations

• Use any white fish fillets such as cod, haddock, or tilapia.
• Adjust the amount of curry paste according to your spice preference.
• You can add other vegetables such as eggplant, zucchini, or carrots.
• You can substitute coconut milk with low-fat coconut milk or almond milk for a healthier version.
• You can also use shrimp instead of fish.

Conclusion