Fish and Asparagus Coconut Curry 

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Why not have a heart-friendly fish curry for dinner tonight?

Ingredients:

2 coats of olive oil spray

400 g white fish fillets, cut into strips

2 tsp green curry paste

1 onion, sliced

1 tsp grated ginger

2 potatoes, cubed

200 mL coconut milk, light

3 tomatoes, chopped

3 cup asparagus, chopped

2 Tbsp chopped coriander to serve

Directions:

Heat a large non-stick frying pan and spray with olive oil spray. Add fish strips. Stir-fry for about 3 minutes. Remove from pan and set aside. Add another thin coating of olive oil spray to the pan. Add curry paste and onion. Stir for about 1 minute.

Add ginger, potatoes and coconut milk. Bring to boil. Reduce heat. Simmer for about 8 minutes or until potatoes are tender.

Add tomatoes and asparagus. Cook for a further 3 minutes. Add cooked fish strips to curry. Simmer for a further 1 minute. Garnish with coriander and serve immediately.

Variations:

Serve with freshly cooked rice, if desired. Nutritional information does not include serving suggestion.

Author:

Fresh Finesse

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