Panang Fish Curry with Edamame, Spinach and Courgette

Panang Fish Curry with Edamame, Spinach and Courgette

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, June 9, 2019.
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Ingredients

CURRY

  • 1 tsp grated ginger
  • 1/4 tsp panang curry paste
  • 100g kumara, finely diced
  • 1/4 cup lite coconut milk
  • 1/2 cup water
  • 1 tsp soy sauce
  • 1/2 courgette, halved and thinly sliced
  • 1/4 broccoli, cut into small florets
  • 1 pack market fish
  • 1/2 cup frozen edamame beans
  • 1/2 pack baby spinach
  • Juice of 1/4 lemon

TO SERVE

  • 1/2 bunch coriander, picked

Steps

  1. Prep ginger & kumara.
  2. Begin curry. Heat 1/4 tsp oil in a pot (with a lid) on medium heat. Cook ginger and curry paste for about 30 seconds, until fragrant. Add kumara and cook, stirring for 2 minutes. Add a dash of coconut milk if ginger starts to stick.
  3. Add remaining coconut milk, water, soy sauce and a pinch of salt. Bring to a simmer, cover, reduce heat to low-medium and cook for about 6 minutes, until kumara starts to soften.
  4. Prep courgette, broccoli & fish.
  5. Finish curry. Add edamame beans and broccoli to pot with kumara and cook a further 2 minutes. Add courgette and fish to curry and stir gently to combine, ensuring fish is submerged. Bring to a simmer, reduce heat to low, cover and simmer for 1–2 minutes, or until fish is just cooked through. Remove curry from heat.
  6. Gently stir through spinach and lemon juice. Season to taste.
  7. Serve curry topped with coriander.

Nutritional Information

Energy 1737 kj
415 kcal
Protein 45.2g
Carbohydrate 32.8g
Fat 9.5g