Thai red fish curry

"This Thai-inspired red fish curry pairs a kick of spice from the curry paste with the freshness of coriander and lime"
Prep time:
5 min
Cook time:
20 min
Servings:
4 people

Health Score

High
Medium
Low
8.4 / 10
High score

Glycemic Index

Index
61
Moderate
Load
43
High

Nutrition per serving:

Calories593.84 kcal30%
Fat18.50 g26%
Carbs70.49 g27%
Sugars3.23 g4%
Protein40.34 g81%
Sodium1405.47 mg70%
Fiber6.14 g22%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
61
Moderate
Glycemic Load
43
High

Ingredients

1 tbsp vegetable oil
2 garlic cloves, grated
1cm piece ginger, peeled and grated
1 green pepper (or any colour), deseeded and finely sliced
200g jar red Thai curry paste
450g frozen broccoli florets
4 frozen white fish fillets
¼ vegetable stock pot, made up to 125ml
400ml tin light coconut milk
240g long-grain rice
15g fresh coriander, roughly chopped
40g roasted and salted peanuts, roughly chopped
1 lime, cut into wedges

Directions

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