Apr 27, 2015Jan 6, 2016, Food, Recipes, gluten-free, paleo, 0 Coriander Fish Curry Apr 27, 2015 Add to Shopping List This recipe is in your Shopping List Print Recipe Making your own home-made Green Curry Paste is very easy and absolutely worth it! It can keep up to 3 weeks in the fridge. Try it - you will not regret it! Servings Calories Per Serving Effort 4 161kcal Moderate - High Ingredients Coriander Fish Curry1 tbsp coconut oil cold-pressed and extra virgin35 ml green curry paste125 ml vegetable stock4 lime leaves6 fish steaks200 ml coconut milk1 cup organic Basmati rice to serve2 tbsp coriander choppedGreen Curry Paste1 stalk lemongrass chopped3 green chillis sliced1 onion chopped25 ml ginger grated1 cup coriander chopped3 ml cumin3 ml white pepper5 ml ground coriander1 tbsp tamari sauce2 tbsp lemon juice1 tsp honey4 tbsp coconut milk Preferences No. of Servings: servings Units: MetricUS / Imperial Instructions Green Curry Paste Blend together all the green curry paste ingredients in a food processor to form a paste. This green curry paste can be kept in an airtight container for up to 3 weeks in the fridge. Coriander Fish Curry Heat the oil in a saucepan and add the green curry paste and cook for 30 seconds. Add the stock and bring to a boil. Add the lime leaves. Reduce the heat to a simmer and add the fish. Simmer for 5 minutes. Add the coconut milk and simmer until the fish is done. This will take about 2 – 4 minutes. Serve with rice and coriander. Nutrition Facts Coriander Fish Curry Amount Per Serving Calories 161 Calories from Fat 54 % Daily Value* Total Fat 6g 9% Saturated Fat 5g 25% Trans Fat 0.002g Polyunsaturated Fat 1g Monounsaturated Fat 0.5g Cholesterol 57mg 19% Sodium 337mg 14% Potassium 482mg 14% Total Carbohydrates 8g 3% Dietary Fiber 1g 4% Sugars 3g Protein 19g 38% Vitamin A 8% Vitamin C 15% Calcium 4% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.