🍽️ Quick Fish Curry with Colorful Vegetables

Name: Quick Fish Curry with Colorful Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g fish fillet (e.g. swordfish); 4 onions; 4 green bell peppers; 2 tbsp vegetable oil; 1 tbsp green curry paste; 150 ml fish stock; light fish sauce; coriander leaves (for garnishing)

239 kcal · 30 min · 4 servings

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Ingredients

600 g fish fillet (e.g. swordfish)
4 onions
4 green bell peppers
2 tbsp vegetable oil
1 tbsp green curry paste
150 ml fish stock
light fish sauce
coriander leaves (for garnishing)

Instructions

1. Rinse the fish fillets under running water.
2. Pat the fish completely dry with a kitchen towel.
3. Cut the fish into bite-sized cubes.
4. Peel the onions.
5. Cut the onions into coarse chunks.
6. Wash the peppers under running water.
7. Pat the peppers dry as well.
8. Heat some oil in a non-stick pan.
9. Fry the fish for a short time.
10. Add the onions and peppers to the pan.
11. Cook the vegetables for 1 to 2 minutes more.
12. Stir in the curry paste.
13. Deglaze the dish with the fish stock.
14. Let the curry simmer for 3 to 4 minutes.
15. Season the curry with fish sauce at the end.
16. Serve the finished curry.
17. Garnish it with fresh coriander leaves.

Nutrition per serving

kcal: 239
Protein: 33 g · Fett/Fat: 9 g · Carbs: 4 g