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Coconut and green bean curry recipe

53 ratings

White fish and green beans are cooked in a creamy coconut sauce flavoured with ginger and coriander. This is sure to liven up your midweek dinners. See method

Serves 4
10 mins to prepare and 20 mins to cook
499 calories / serving
Gluten-free
Dairy-free

Ingredients

1 small red onion, roughly chopped
20g ginger, peeled and roughly chopped
3 garlic cloves
2 tbsp medium curry powder
10g fresh coriander, chopped
300g long-grain rice, washed
1 tbsp vegetable oil
400g tin light coconut milk
520g pack frozen white fish fillets
500g frozen green beans
1 lime, juiced

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2095kj
499kcal 25%
Fat
13g 19%
Saturates
6g 30%
Sugars
5g 6%
Salt
0.4g 7%

of the reference intake
Carbohydrate 67.1g Protein 24.1g Fibre 8.5g

Method

Put the onion, ginger, garlic, curry powder and half the coriander in a small blender with 1-2 tbsp water until it comes together in a paste. Cook the rice to pack instructions.
Heat the oil in a large, lidded frying pan over a medium-high heat and fry the paste for 3-4 mins until fragrant. Add the coconut milk, season and bring to a simmer. Nestle the fish fillets into the sauce and add the green beans around them (don’t worry if not everything is submerged).
Cover and simmer for 10 mins, still on a medium-high heat, then remove the lid, stir gently and cook for another 5 mins or until the fish is cooked through, the green beans are tender and the sauce has thickened slightly (it will still be quite thin). Don’t stir too much or the fish will break up. Squeeze over the lime juice and check for seasoning.
Fluff up the rice, divide between bowls and spoon over the curry. Scatter with the reserved coriander to serve.

See more Curry recipes