Coconut fish curry

"This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes"
Prep time:
15 min
Cook time:
15 min
Servings:
4 people

Health Score

High
Medium
Low
7.0 / 10
Medium score

Glycemic Index

Index
47
Low
Load
11
Moderate

Nutrition per serving:

Calories412.00 kcal21%
Fat24.00 g34%
Carbs15.00 g6%
Sugars11.00 g12%
Protein33.00 g66%
Sodium1.70 mg0%
Fiber2.00 g7%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
47
Low
Glycemic Load
11
Moderate

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped
thumb-sized piece ginger, finely grated
3 garlic cloves, crushed
1 tsp shrimp paste
1 small red chilli, shredded (deseeded if you don't like it too hot)
2 lemongrass stalks, split, then bruised with a rolling pin
1 heaped tbsp medium curry powder
1 heaped tbsp light muscovado sugar
small bunch coriander, stems finely chopped
400g can coconut milk
450g skinless hake fillets, cut into rectangles, roughly credit card size
220g pack frozen raw whole prawns
1 lime, halved
cooked rice, to serve

Directions

Related recipes

Sign in to save any recipe in the world and get personal recommendations
© 2018 Ascensia Diabetes Care