Thai Style Red Fish Curry
A gluten free Thai inspired meal created with a jar of red curry paste, fresh fish and a colourful arrange of vegetables. No guilt in cheating with the jar of curry paste, especially when you have no time mid week!
Ingredients
- 4 200g Fish Cutlets
- 1 250g Red Curry Paste
- 2 wholeq Limes
- 4 Potatoes: , Sliced thinly
- 2 cups Green Veg: , green beans, bok choy, asparagus
- 2 whole Capsicums
- 4 tbsp Tamari
Instructions
- Place the fish in a bowl. Add the red curry paste and massage all over the fish to ensure it is completely covered with flavour. Add the tamari to loosen the paste for full coverage
- Preheat the oven 180c. Place sliced potato, and capsicum on the base of a baking dish, ready for the fish
- Heat a large frypan with olive oil. Pan fry the fish for 2 minutes each side the brown and seal the flavour. Then add to the baking dish. Bake in the oven for 20 minutes. Make sure you add all the left over juices from the frypan into the baking dish
- Meanwhile, pan fry any greens for a quick 3 minute sautee. You can add garlic, onion or crispy bacon for extra flavour.
- Once the fish is cooked through, remove from the oven and plate altogether with the baked veggies and greens. Server with a wedge of lime, fresh coriander and bowl of steamed jasmine rice.
Nutrition
Serving: 1bowl | Calories: 181kcal | Carbohydrates: 39g | Protein: 7g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 1mg | Sodium: 1042mg | Potassium: 1028mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1623IU | Vitamin C: 59mg | Calcium: 67mg | Iron: 2mg
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