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:
- Cook the rice according to the package.
- Cut the fish fillets in bite size pieces and season them with salt, pepper and dill.
- 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.
- 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.
- 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.
- Add the cherry tomatoes and peas and cook for 2 more minutes.
- 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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