Ingredients
- Thai red curry paste 1-2 tbsp
- light coconut milk 200ml
- new or salad potatoes 6, halved if large
- cherry tomatoes a handful
- skinless white fish fillets (from a sustainable source) about 250g, left in big pieces or cubed
- coriander a handful of leaves
- lime 2, 1 juiced, 1 cut into wedges
Method
-
Step 1
Heat the red curry paste with the coconut milk in a saucepan. Add the potatoes and cook for 8 minutes or until just tender, then add the tomatoes and fish and cook for 3 minutes or until cooked through. Stir in the coriander and lime juice and serve with wedges of lime to squeeze over.
Nutritional Information
- Kcals 277
- Fat 13.3g
- Carbs 15.4g
- Protein 25.7g