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Green Curry with Fish

Green Curry Fish with Chinese Vegetables

Green Curry Fish with Chinese Vegetables

Course Main Course
Cuisine Chinese
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 servings
Calories 361 kcal

Ingredients

For the curry

  • 1 1/2 tablespoons brown sugar
  • 2 tablespoons green curry paste
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 14-ounce can light coconut milk
  • 1 tablespoon fresh lime juice
  • 3 mint sprigs
  • 3 basil sprigs
  • 1 tablespoon canola oil
  • 4 6-ounce Tilapia fillets
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1/2 cup cilantro for garnish

For the vegetables

  • 1 bunch Gai Lan
  • 1 bunch baby bok choy sliced vertically
  • 1 cup Chinese long beans cut into 2 inch pieces
  • 1 Tbs dark sesame oil
  • 1 Tbs peeled minced ginger
  • 5 garlic cloves minced
  • 1/4 cup water

Instructions

  1. Combine first 5 ingredients in a medium saucepan over high heat, whisking until smooth.
  2. Bring to a boil; reduce heat, and simmer until reduced to 3/4 cup (about 25 minutes).
  3. Remove from heat. Stir in lime juice, mint, and basil; let stand 5 minutes. Strain into a measuring cup; discard solids. Keep sauce warm.
  4. Add dark sesame oil, ginger and garlic to a large skillet and cook over medium heat, stirring frequently, until fragrant, about 2 minutes.
  5. Add Gai Lan, bok choy and long beans to the pan and stir fry for 4 minutes. Add water and cover. Cook for another 2-4 minutes until vegetables are tender.
  6. Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Sprinkle fish evenly with pepper and salt.
  7. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Top with curry sauce and cilantro.
Nutrition Facts
Green Curry Fish with Chinese Vegetables
Amount Per Serving (1 g)
Calories 361 Calories from Fat 162
% Daily Value*
Fat 18g28%
Sodium 561mg23%
Carbohydrates 18g6%
Sugar 9g10%
Protein 34g68%
* Percent Daily Values are based on a 2000 calorie diet.