Ingredients
Directions
Cambodian Fish Curry is a super easy dish to make and utilises very few dishes. Choose your sides or breads to go with it. The paste can be prepared prior (even the day before) so it makes for a great dish for entertaining as all you need to do is drop in the beans and fish, 5 minutes prior to serving.
For the paste: place all the paste ingredients in a food processor and process until finely chopped and well combined. Add the water if required to keep the ingredients moving in the food processor.
Heat oil in a wok or saucepan over medium-low heat.
Add the paste and cook while stirring continuously for around 5 minutes.
Add the coconut milk and simmer for 2 minutes. Turn down to warm.
Add fish. Reduce heat to low. Cook, covered, stirring once, for 5 minutes.
Add the sliced beans in the last 3 minutes.
Serve with the rice, a slice of lime, a dollop of Greek yoghurt, mango chutney and a sprinkle of fresh chillies.
4 servings
- Amount per serving
- Calories738
- % Daily Value *
- Total Fat 31.2g40%
- Saturated Fat 22.6g114%
- Cholesterol 110mg37%
- Sodium 882mg39%
- Total Carbohydrate 67.8g25%
- Dietary Fiber 7.5g27%
- Total Sugars 10.7g
- Protein 55.5g
- Calcium 7mg1%
- Iron 31mg173%
- Potassium 1063mg23%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Cambodian Fish Curry is a super easy dish to make and utilises very few dishes. Choose your sides or breads to go with it. The paste can be prepared prior (even the day before) so it makes for a great dish for entertaining as all you need to do is drop in the beans and fish, 5 minutes prior to serving.
For the paste: place all the paste ingredients in a food processor and process until finely chopped and well combined. Add the water if required to keep the ingredients moving in the food processor.
Heat oil in a wok or saucepan over medium-low heat.
Add the paste and cook while stirring continuously for around 5 minutes.
Add the coconut milk and simmer for 2 minutes. Turn down to warm.
Add fish. Reduce heat to low. Cook, covered, stirring once, for 5 minutes.
Add the sliced beans in the last 3 minutes.
Serve with the rice, a slice of lime, a dollop of Greek yoghurt, mango chutney and a sprinkle of fresh chillies.
done