Thai Coconut & Lime Fish Curry
Creamy, fragrant, and anti-inflammatory, this Thai coconut and lime fish curry is packed with fibre and micronutrients to keep you fuller for longer.
Serves
2
Cook Time
Dietary
Gluten-Free
Pescatarian
Dairy-Free
Ingredients
- 300g white fish fillets (cod, hake, or similar), cut into chunks
- 1 tbsp coconut oil
- 1 garlic clove, minced
- 1 tbsp red curry paste
- 200ml coconut milk
- 1 small red bell pepper, thinly sliced
- 100g green beans, trimmed and halved
- 1 small zucchini, sliced into half-moons
- 100g baby spinach
- Juice of 1 lime
- Fresh coriander, chopped
- Salt to taste
Method
- Heat coconut oil in a pan over medium heat. Add garlic and red curry paste; cook for 1 minute until fragrant.
- Pour in coconut milk, stir, and bring to a gentle simmer.
- Add bell pepper, green beans, and zucchini; simmer for 5 minutes until vegetables are just tender.
- Add fish chunks, cover, and cook for 8–10 minutes until fish is cooked through.
- Stir in baby spinach until wilted.
- Remove from heat; stir in lime juice and fresh coriander. Season with sea salt to taste.
- Serve hot with steamed brown rice or cauliflower rice for extra fibre.
Adding bell peppers, green beans, zucchini, and spinach increases fibre and antioxidant intake, aiding digestion and satiety. The vitamin C in lime and bell peppers boosts iron absorption from the fish and leafy greens. Coconut oil supports absorption of fat-soluble vitamins and adds anti-inflammatory benefits.
