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

RecipesPlus

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)

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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