Hearty Fasting Fish Curry
Fish curry is such a warming and hearty meal – this one is super simple too! Switch up your curry paste to make this fasting fish curry recipe taste entirely different – we used red curry paste for this one.
Calories per sering: 443
Prep time: 15 mins
Cook time: 30 mins
1tbsp coconut oil
½ onion, diced
2cm ginger, mince
1 carrot, diced
1 celery stick, diced
3 tbsp curry paste (see Notes)
250ml coconut milk (see Notes)
200ml vegetable stock (see Notes)
250g firm white fish, cubed (about 3cm/1 inch)
100g green beans
- Heat oil in a pot over medium heat – add the onion, ginger, carrot and celery and saute for 3-4 minutes to soften.
- Add the curry paste and stir for a minute to coat everything. Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer, covered, for 5-10 minutes.
- Add the fish and beans and stir through – continue to simmer, covered, for about 5 minutes until the fish is cooked through.
- Season with salt and pepper and serve topped with fresh coriander.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat and serve.
- Freeze for up to 2 months. Defrost and reheat before serving.
- Choose whichever style of curry paste you prefer, check the ingredient list for real ingredients with no additives or nasties. If following a gluten free diet, please check there are no sources of gluten in the curry paste or vegetable stock.
- Cans of coconut milk are often found in the Asian or Mexican food aisle. These are typically not sweetened, and tend to include simply coconuts, water, and sometimes stabilisers such as guar gum. When we suggest tinned coconut milk, we assume 154 calories per 100ml.