Thai Red Fish Curry

Whether you're following a low-carb lifestyle or simply seeking a wholesome meal bursting with protein, this recipe is sure to become a favourite.

Experience the tantalizing flavors of Thailand with this protein-packed, low-carb twist on the classic Thai Red Fish Curry. Succulent fish, tender cauliflower, fiery red chilli, and creamy sweet potato come together in a fragrant coconut milk broth, creating a mouthwatering dish that satisfies both your taste buds and your nutritional goals.

NUTRITIONAL INFO PER SERVE (4 serves)

 345Cal | 22g Fats | 18g Carbs | 24g Protein

CURRY INGREDIENTS

• 1 cup packed fresh coriander leaves

• 500g fish fillets, cut into chunks (such as snapper or barramundi)

• 1 cup cauliflower florets

• 1 red chilli, sliced (adjust according to spice preference)

• 1 medium sweet potato, peeled and cubed

• 2 tablespoons red curry paste

• 1 can (400ml) light coconut milk

• 2 tablespoons fish sauce

• 1 tablespoon palm sugar or brown sugar

• 1 tablespoon vegetable oil

• 1 cup water or fish stock

STEP BY STEP

1. Heat vegetable oil in a large skillet or wok over medium heat. Add red curry paste and cook for 1-2 minutes until fragrant.

2. Pour in coconut milk and stir until well combined with the curry paste.

3. Add fish sauce and palm sugar, stirring until sugar is dissolved.

4. Add sweet potato cubes and cauliflower florets to the skillet. Pour in water or fish stock and bring to a simmer.

5. Gently add fish chunks and sliced red chilli to the skillet, ensuring they are submerged in the sauce. Simmer for 5-7 minutes or until fish is cooked through and sweet potatoes are tender.

6. Taste and adjust seasoning if necessary, adding more fish sauce or sugar to balance flavours.

7. Serve your curry hot over cooked rice, garnished with fresh coriander leaves.

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