Quick Thai red fish curry

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olive magazine

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Recipe by olive magazine

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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.
2. 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

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Ingredients

• 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

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 15 minutes

Ingredients

• 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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