Vegetable and fish green curry

It takes less than 10 minutes to cook this flavoursome Thai fish curry.

The ingredient of Vegetable and fish green curry

1. 3 teaspoons Thai green curry paste
2. 400ml can light coconut milk
3. 400g firm white fish fillets, cubed
4. 2 medium zucchini, thinly sliced
5. 1 bunch broccolini, trimmed, cut into 4cm lengths
6. 1 medium red capsicum, cubed
7. 1 tablespoon fish sauce
8. 1 tablespoon lime juice
9. 2 teaspoons brown sugar
10. 1/4 cup roughly chopped fresh coriander leaves
11. Steamed jasmine rice, to serve

The instruction how to make Vegetable and fish green curry

1. Cook curry paste in a deep frying pan over medium heat for 1 minute or until fragrant. Add coconut milk and 1/2 cup cold water. Bring to the boil.
2. Add fish, zucchini, broccolini, capsicum, fish sauce, lime juice and brown sugar. Stir to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until fish is cooked through and vegetables tender.
3. Stir through coriander. Serve with rice.

Nutritions of Vegetable and fish green curry

fatContent: 267.68 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 7 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent:
cholesterolContent: 20 grams protein
sodiumContent: 54 milligrams cholesterol