Fish And Potato Curry Recipe

Name: Fish And Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 None small new potatoes; 2 tsp vegetable oil; 1/4 cup Thai yellow curry paste; 1 (13.5 oz) can coconut milk; 1 tbsp fish sauce; 1 tbsp lime juice; 1 tbsp brown sugar; 18 oz firm white fish, cubed; 5 oz green beans, trimmed; 1/2 cup fresh cilantro leaves, plus extra for serving; 4 None spring onions, thinly sliced; 3 oz bean sprouts; 1 None long red chili, thinly sliced, to serve; None None steamed rice, to serve

Servings: persons

8 None small new potatoes
2 tsp vegetable oil
1/4 cup Thai yellow curry paste
1 (13.5 oz) can coconut milk
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp brown sugar
18 oz firm white fish, cubed
5 oz green beans, trimmed
1/2 cup fresh cilantro leaves, plus extra for serving
4 None spring onions, thinly sliced
3 oz bean sprouts
1 None long red chili, thinly sliced, to serve
None None steamed rice, to serve

1
Cook potatoes in boiling salted water for 8-10 mins, until just tender. Drain then let cool. Cut into chunks.
2
Heat oil in a wok or large saucepan over high heat. Cook curry paste, stirring, for 1 min, until fragrant.
3
Blend in coconut milk, fish sauce, lime juice and sugar. Bring to a boil. Reduce heat and simmer for 10-15 mins, until thickened slightly.
4
Add fish, green beans and potatoes. Cook for 4-5 mins,, stirring, until fish is cooked through. Stir in cilantro and spring onions.
5
Top with extra cilantro leaves, bean sprouts and chili. Serve with steamed rice.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 None small new potatoes, 2 tsp vegetable oil, 1/4 cup Thai yellow curry paste, 1 (13.5 oz) can coconut milk, and more.

Yes, Fish And Potato Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish And Potato Curry

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