Thai Coconut & Lime Fish Curry
"This vibrant and fragrant curry is rich in lean protein and nutrients to support energy, immunity and overall vitality. The colourful vegetables provide antioxidants, polyphenols and prebiotic fibre to support gut health, while the coconut milk, garlic and curry paste offer soothing anti-inflammatory benefits along with comforting warmth and flavour," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
Gluten-Free
Pescatarian
Dairy-Free
High-Fibre
Ingredients
- 300g white fish fillets (cod, hake, or similar), cut into chunks
- 1 tbsp coconut oil
- 1 garlic clove, minced
- 1 tbsp red curry paste
- 200ml coconut milk
- 1 small red bell pepper, thinly sliced
- 100g green beans, trimmed and halved
- 1 small courgette (zucchini), sliced into half-moons
- 100g baby spinach
- Juice of 1 lime
- Fresh coriander, chopped
Method
- Heat coconut oil in a pan over medium heat. Add garlic and red curry paste; cook for 1 minute until fragrant.
- Pour in coconut milk, stir, and bring to a gentle simmer.
- Add bell pepper, green beans, and zucchini; simmer for 5 minutes until vegetables are just tender.
- Add fish chunks, cover, and cook for 8–10 minutes until fish is cooked through.
- Stir in baby spinach until wilted.
- Remove from heat; stir in lime juice and fresh coriander. Season with sea salt to taste.
- Serve hot with steamed brown rice or cauliflower rice for extra fibre.
