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Fish curry with spinach
Fish curry with spinach
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Try this diabetes-friendly, low-carb Asian curry for a quick and healthy weeknight dinner.
Ingredients:
  • 9.20 gm olive oil
  • 1 red onion, halved, finely sliced
  • 56.00 gm Asia At Home red curry paste
  • 60ml lime juice
  • 400g can whole peeled tomatoes
  • 48.80 gm fish sauce
  • 500g firm white fish fillets, cut into 3cm chunks
  • 150g snow peas, halved
  • 150g baby spinach leaves
  • Freshly ground black pepper
  • Steamed Basmati rice, to serve
Instructions:
  • In a large saucepan over medium heat, heat the oil until shimmering. Add the onion and sauté for 3 minutes. Stir in the curry paste and cook for 30 seconds until fragrant.
  • Combine lime juice, tomatoes, fish sauce, and 1 cup (250ml) of water in a pot. Bring to a boil, then simmer for 10 minutes on low heat.
  • Simmer the fish for 2 minutes, then gently mix in snow peas and spinach and cook for another 2 minutes or until the fish is fully cooked. Season with black pepper and serve with steamed rice.

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