Fish and Sweet Potato Curry
with Lime and Fresh Coriander
A fragrant bowl of Thai-style curry!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
30 min
A fragrant bowl of Thai-style curry!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Curry
Coconut milk
0 ML
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep ingredients
Cut fish to cubes and set aside. Peel and cut sweet potato to small cubes. Peel and mince garlic. Peel and grate ginger. Rinse broccoli and separate to florets. Rinse sugar snap peas.
2 Cook curry
Heat oil in a pan over medium high heat. Fry sweet potato cubes for 5 minutes. Add garlic, ginger and red curry paste. Stir for 2–3 minutes. Add coconut milk and bring to a boil. Cover, and let simmer lightly for 15 minutes until the sweet potato is tender. Add the broccoli florets and cook for 3 minutes. Add fish cubes and sugar snap peas and cook for 3 more minutes. Season with salt and pepper. Serve with fresh coriander and lime wedges.
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