Little Leakers
Simple Seafood Green Curry
1 1/4 cups rice
1 TBSPN MCT Oil
1 onion finely diced
1 TBSPN green curry paste (no fat variety)
2 small green chillies seeded, thinly sliced (optional)
400g low fat coconut milk (or evaporated milk with coconut flavouring)
500g boned skinned firm fish fillets cut into 3cm cubes
200g peeled green prawn meat
200g snow peas, trimmed, cut in thirds diagonally
5-6 green onions thinly sliced
1 bunch coriander, leaves only, roughly chopped
lime or lemon wedges to serve
Cook rice in boiling lightly salted water until tender, drain. Meanwhile heat oil in a large wok.
Cook onion for 2-3 minutes stirring until soft. Add curry paste and chillies; stir for 1 minute until
fragrant. Add coconut milk bring to the boil. Add fish and prawns; simmer for 5 minutes. Add
snow peas, green onion and half the coriander, simmer 1 minute. To serve, spoon rice into bowls
top with curry, sprinkle with remaining coriander. Serve with lime.
1 TBSPN MCT Oil
1 onion finely diced
1 TBSPN green curry paste (no fat variety)
2 small green chillies seeded, thinly sliced (optional)
400g low fat coconut milk (or evaporated milk with coconut flavouring)
500g boned skinned firm fish fillets cut into 3cm cubes
200g peeled green prawn meat
200g snow peas, trimmed, cut in thirds diagonally
5-6 green onions thinly sliced
1 bunch coriander, leaves only, roughly chopped
lime or lemon wedges to serve
Cook rice in boiling lightly salted water until tender, drain. Meanwhile heat oil in a large wok.
Cook onion for 2-3 minutes stirring until soft. Add curry paste and chillies; stir for 1 minute until
fragrant. Add coconut milk bring to the boil. Add fish and prawns; simmer for 5 minutes. Add
snow peas, green onion and half the coriander, simmer 1 minute. To serve, spoon rice into bowls
top with curry, sprinkle with remaining coriander. Serve with lime.
