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Ingredients
- 1 lb. (450g) cod fillets, skinless
- 1 tbsp. of red curry paste
- 1 tbsp. coconut oil
- 7 oz. (200ml) can coconut milk
- 2 tsp. tomato puree
- 1 tbsp. fish sauce
- 1 tsp. lime zest
- 5 oz. (150g) green beans
- 7 oz. (200g) uncooked rice
- 4 lime wedges, to serve
- salt & pepper
Prep Time:
5
Minutes
Directions
Cook Time:
20
Minutes
- Cook the rice as per instructions on the packaging.
- Season the cod with salt and pepper and rub with half of the red curry paste.
- Heat the coconut oil in a large frying pan and fry the fish on both sides, then transfer it onto a plate.
- Pour the coconut milk into the pan and add the remaining curry paste, tomato puree, fish sauce and lime zest. Cook for 6 minutes.
- Add the green beans and the cod into the curry sauce. Cook for a further 5 minutes then serve with the rice and lime wedges.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
