Quick Thai red fish curry
Ready in 15 minutes, this Thai curry is a great after work fix, proof you don't need hours to whip up a meal
Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 15 minutes- 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
Low Gi
Choose new potatoes in their skins to keep the Gi low. Cold, cooked potatoes have a lower Gi than hot ones, so serve them on the side if you want a lower Gi.
Per serving
277 kcalories, protein 25.7g, carbohydrate 15.4g, fat 13.3 g, saturated fat 9.1g, fibre 0g, salt 0 g
Recipe from olive magazine, March 2006.
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http://www.bbcgoodfood.com/recipes/4183/
Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 15 minutesIngredients
- 1-2 tbsp Thai red curry paste
- 200ml light coconut milk
- 6 salad or new potatoes , halved if large
- handful cherry tomato
- 250g skinless white fish fillets (from a sustainable source) cubed or left in big pieces
- handful coriander leaves
- 2 limes , 1 juiced, 1 cut into wedges
Per serving
277 kcalories, protein 25.7g, carbohydrate 15.4g, fat 13.3 g, saturated fat 9.1g, fibre 0g, salt 0 g


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31 October 2007
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31 October 2007
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06 November 2007
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