Red curry fish kebabs with coconut rice

Red curry fish kebabs with coconut rice

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The ingredient of Red curry fish kebabs with coconut rice

  1. 750g thick ling fish fillets, cut into 3cm pieces
  2. 1 large red capsicum, cut into 3cm cubes
  3. 4 spring onion bulbs, trimmed, quartered
  4. 1/3 cup Thai red curry paste (see tip)
  5. canola oil cooking spray
  6. 270ml can light coconut milk
  7. 1 cup Basmati rice, rinsed
  8. 1/4 cup fresh coriander leaves, to serve
  9. lime cheeks, to serve

The instruction how to make Red curry fish kebabs with coconut rice

  1. Thread fish, capsicum and onion alternately onto skewers. Brush skewers with curry paste.
  2. Place coconut milk, 1/2 cup cold water and rice in a heatproof, microwave-safe bowl. Cover with 2 layers of plastic wrap. Microwave on high (100%) for 5 minutes. Microwave on medium (50%) for 7 minutes. Set aside for 5 minutes or until remaining liquid is absorbed. Carefully remove plastic wrap. Using a fork, fluff rice to separate grains.
  3. Meanwhile, lightly spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook kebabs, in batches, turning occasionally, for 5 to 7 minutes or until fish is browned and cooked through.
  4. Place kebabs on plates. Top with coriander. Serve with coconut rice and lime cheeks.

Nutritions of Red curry fish kebabs with coconut rice

fatContent: 442.628 calories
saturatedFatContent: 8.8 grams fat
carbohydrateContent: 3.7 grams saturated fat
sugarContent: 46.6 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 42.1 grams protein
sodiumContent: 86 milligrams cholesterol

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