Friday, July 4, 2014

Recipe: Green curry with Pangasius

The other day we didn't really know what we wanted to eat and we didn't feel like grocery shopping either, so I checked the fridge, freezer and the kitchen cabinets and came up with this delicious green curry. I've been making curries for ages, because they're easy to make, healthy and super tasteful.

What you need for 2 servings:

  • 3 tsp coconut oil
  • 3 eggs, whisked
  • 2 Pangasius fillets (or any other white fish fillet)
  • 150 grams of unpolished rice (or any other 'healthy' rice)
  • 3 spring onions, cut in small rings
  • 100 grams sugar beans, halved
  • 100 grams cherry tomatoes, halved
  • 1/2 cup peas, frozen
  • 1/2 red chili pepper, for those who like it spicy!
  • 3 tbsp organic green curry paste
  • 250 ml coconut milk
  • Dill, salt and pepper

What you do:

  1. Cook the rice according to the package.
  2. Cut the fish fillets in bite size pieces and season them with salt, pepper and dill.
  3. Heat 1 tsp of coconut oil in a frying pan and bake half of the whisked egg until your omelette is done. Add some salt and pepper to taste. Repeat this for the second omelette! Put them on a plate and set aside.
  4. In the same pan heat the other tsp of coconut oil and bake the fish until it's almost done. Add the spring onion and sugar beans and cook for 3 minutes.
  5. Add the curry paste and coconut milk and mix everything together, add a bit of chili pepper if you like. Bring to a soft boil, reduce the heat and let it cook for another 4 minutes.
  6. Add the cherry tomatoes and peas and cook for 2 more minutes.
  7. Time to decorate your plate! I used deep plates. Put the omelette on the bottom and divide the rice between the plates, put the curry on top of the rice and enjoy!

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