Vegetable and fish curry
Whip up a delightful Vegetable and Fish Curry with this easy-to-follow recipe! Featuring tender white fish, fresh zucchini, broccoli, and red pepper simmered in a rich coconut milk curry sauce, enhanced with fish sauce, lime juice, and brown sugar. Garnished with fresh coriander leaves, it's a flavorful and healthy dish perfect for any weeknight dinner.
- 30 Mar 2025
- Cook time 7 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Vegetable and fish curry is a delightful and aromatic dish that brings together the vibrant flavors of fresh fish and a variety of vegetables, harmonized by rich coconut milk and curry paste. This recipe is perfect for a nutritious weeknight dinner that is both flavor-packed and simple to prepare. Follow this step-by-step guide to create a delicious meal that your family will love.
Ingredients:
Instructions:
- Cut the white fish into bite-sized chunks.
- Slice the zucchini into rounds.
- Cut the broccoli into small florets.
- Slice the red pepper into strips.
- Chop the coriander leaves.
- Heat a large pan or wok over medium heat.
- Add the curry paste to the pan and cook for 1-2 minutes until fragrant, stirring constantly to prevent it from burning.
- Pour in 2 cups of coconut milk.
- Stir well to combine with the curry paste and bring the mixture to a gentle simmer.
- Add the sliced zucchini, broccoli florets, and red pepper strips to the pan.
- Stir everything together and let it simmer for about 5 minutes or until the vegetables start to soften.
- Gently add the fish chunks to the pan.
- Stir in the fish sauce, lime juice, and brown sugar.
- Simmer for another 7-10 minutes, or until the fish is cooked through and the vegetables are tender.
- Taste the curry and adjust the seasoning if needed. You can add more fish sauce for saltiness, lime juice for acidity, or brown sugar for sweetness.
- Remove the curry from the heat.
- Sprinkle the chopped coriander leaves over the top.
- Serve the vegetable and fish green curry hot, accompanied by steamed rice or noodles if desired.
Tips:
- Select fresh, high-quality white fish to ensure the best flavor and texture.
- Adjust the amount of curry paste according to your preferred spice level.
- Slice the vegetables evenly to ensure they cook at a similar rate.
- Do not overcook the fish; it should be tender and flaky but not falling apart.
- Add a splash of water or extra coconut milk if the curry sauce becomes too thick.
- Garnish with fresh coriander leaves for an added burst of flavor and color.
- Serve the curry with steamed jasmine rice or rice noodles to soak up the delicious sauce.
Congratulations! You've successfully prepared a mouthwatering vegetable and fish curry. The combination of tender fish, crisp vegetables, and creamy, flavorful curry sauce creates a dish that's both wholesome and satisfying. Serve it over steamed rice or noodles for a complete meal. Enjoy your culinary creation and don't forget to share this delightful recipe with your friends and family.
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 470kcal | 23% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 5g | 14% |
| Sugar 10g | 10% |
| Fat | |
| Fat 36g | 41% |
| Saturated 24g | 85% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 110mg | 19% |
| Vitamin B1 0.29mg | 24% |
| Vitamin B2 0.32mg | 24% |
| Vitamin B3 5mg | 34% |
| Vitamin B6 0.73mg | 43% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 1.15ug | 48% |
| Vitamin C 100mg | 111% |
| Vitamin E 0.95mg | 6% |
| Vitamin K 63ug | 55% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.48mg | 54% |
| Iron, Fe 3.21mg | 29% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 500mg | 40% |
| Potassium, K 1160mg | 34% |
| Selenium, Se 22ug | 42% |
| Sodium, Na 400mg | 27% |
| Zinc, Zn 2.52mg | 23% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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