Yellow Curry with Fish

Add this recipe straight into the weekly rotation.

The lemongrass chicken on its own is perfect for meal prep. And you can make the curry sauce up in bulk and freeze for later.

INGREDIENTS:

• 100g jasmine rice

• 400g white fish (fresh or frozen)

• 50g yellow curry paste

• 200mls light coconut milk

• 2 stalks of lemongrass, minced

• 1 spring onion, sliced

• Bunch of Gai-Lan, chopped (Chinese broccoli, but you can use any green veg)

• 1 tsp olive oil

• 1/2 lime

METHOD

1. Prepare rice as per packet instructions.

2. Place a pan over high heat. Add the oil to the pan and add the fish. Sear the fish on each side for 30 seconds.

3. Lower the heat and add the lemongrass, cook for 30 seconds to one minute, then add the curry paste with a splash of water. Continue cooking for another minute.

4. Add the coconut milk and dissolve the curry paste. Shake the pan/stir the ingredients to help combine everything together.

5. Turn the heat back to high and add ¼ cup of water along with the vegetables.

6. Bring to the boil and allow the sauce the reduce by half.

7. Once the sauce has thickened, remove from the heat and sprinkle over the spring onions and the juice from the lime juice.

Serves 2

Nutritional Information: per serve

Calories: 505kcal

Protein: 41g

Fat: 14g

Carbohydrate: 55g

If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE