Coconut fish curry is the winter warmer with a healthy difference

14th December 2020


coconut fish curry

WE’LL all be sick of the sight of turkey, chicken, beef, lamb and pork once Christmas is here – so in the run-up to the holiday why not try an ultra-healthy coconut fish curry?

Now that the cold, dark nights are well and truly here they can be a trigger for the bad habits of previous winters to try to slip their way back in again.

But you’ll find this coconut fish curry is really comforting and nourishing and isn’t packed with carbs.

You can cook this delicious curry in about 20 minutes and not only is it healthy, it leaves you feeling good, too.

Cooking in coconut milk adds a whole new dimension to a curry and brings out the full flavour of the fish.

By the way, you don’t have to have rice with a curry – there’s plenty of fresh veg in this dish and the protein in the fish will leave you feeling satisfied.

Try a coconut fish curry with a side salad like they do in Thailand! Or maybe add a helping of steamed broccoli and spinach.

Ingredients for coconut fish curry

2 tablespoons sesame seed oil

1 red onion, sliced

2 red peppers, sliced

50g mangetout

50g sugar snap peas

1 courgette, cut into batons

4 fillets of white fish

600 ml coconut milk (tinned)

3 teaspoons fish sauce

juice and rind of 2 limes

4 tbsp Massaman curry paste (found in most supermarkets)

Large handful coriander leaves

Basmati rice to serve four (small helpings!) or a salad

Easy cooking steps for coconut fish curry

Heat the oil in a large, deep frying pan.

Once hot, fry the onions for 2 minutes and then add the red pepper and cook until onions have gone slightly brown.

Add the curry paste and stir to coat the pepper and onions. Season to taste.

Add the coconut milk and stir. Add the lime juice, and fish sauce, stir well.

Place the fish fillets into the sauce flesh side down, and scatter the rest of the vegetables around the pan.

Poach the fish for 5 minutes and then turn over so that the skin is facing the pan.

Cook for a further 5 minutes or until the flesh is fully cooked – flesh becomes flaky and glistens.

Serve with fresh coriander leaves and small helpings of basmati rice – leave out the rice if you’re into no-carbs or low-carbs. Try a side salad instead or a helping of steamed broccoli and spinach.

Give it a whirl and please leave a comment below to let me know how you got on and how much your family loved coconut fish curry. Who knows, you might even be serving it up on Christmas Day!

If you’re a Slimpod Gold or Extra member, you’ll find this and more than 100 other recipes in our Healthy Recipes section.

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One Comment

Jane Graham

I love fish curry so I’ll definitely be trying this one.
Thank you Sandra xx

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