Yellow Curry with Fish

Name: Yellow Curry with Fish
Total time: 25 min
Yield: 4 servings
Ingredients: 1 2/3 pounds white fish fillets firm, cut into 1 1/2 inch pieces; 3/4 cup light coconut milk; 3/4 cup fish stock; 1 red onion small, chopped; 1 lemongrass stem, pale section only, chopped; 1 red chili pepper chopped; 3/4 inch fresh ginger peeled and chopped; 3 cloves garlic; 1 teaspoon ground turmeric; 8 ounces green beans trimmed; 4 kaffir lime leaves fresh, center vein removed, shredded; steamed rice to serve; lime wedges to serve

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13Ingredients

430Calories

25Minutes

Ingredients

servings:

1 2/3 pounds white fish fillets (firm, cut into 1 1/2 inch pieces)
3/4 cup light coconut milk
3/4 cup fish stock
1 red onion (small, chopped)
1 lemongrass (stem, pale section only, chopped)
1 red chili pepper (chopped)
3/4 inch fresh ginger (peeled and chopped)
3 cloves garlic
1 teaspoon ground turmeric
8 ounces green beans (trimmed)
4 kaffir lime leaves (fresh, center vein removed, shredded)
steamed rice (to serve)
lime wedges (to serve)

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Directions

Place fish, coconut milk and stock in large saucepan on medium heat. Cover and bring to a simmer. Simmer, covered, for 5 mins.
Process onion, lemongrass, chili pepper, ginger, garlic, turmeric and 1/4 cup water to make a paste.
Stir paste into fish mixture, taking care not to break up fish. Add green beans and lime leaves. Cover and simmer for 3 mins more or until beans and fish are tender. Season with salt.
Spoon rice into shallow bowls; top with fish curry. Serve with lime wedges.

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