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Recipe republished with permission from Bloomsbury Sport, an imprint of Bloomsbury Publilshing.
From the new The Runner’s Cookbook, here’s a healthy alternative to a restaurant curry that takes less time to make than waiting for take-out to arrive. It’s high in protein and brimming with vitamin C, folate and iron thanks to all the green vegetables it contains. Use any firm white fresh or frozen fish you like.
Quick Thai Green Fish Curry
- 1 Tbsp light olive or canola oil
- ½ onion, chopped
- 2 Tbsp Thai green curry paste (or to taste)
- 14-oz. can light coconut milk
- 3 oz. water
- 4 oz. snow peas
- 7 oz. green beans, halved
- 14 oz. firm white fish fillets, cut into large pieces
- 3.5 oz. baby spinach
- Small bunch of cilantro, roughly chopped
- Salt and freshly ground black pepper, to season
- Juice of ½ lime
- 2 oz. cashews, toasted
- Wholegrain rice
Heat the oil in a large nonstick pan over medium heat and cook the onion for five minutes until translucent. Stir in the curry paste and cook for a minute. Add the coconut milk, water, snow peas and beans, and cook for 3 to 4 minutes. Add the fish and cook for another 4 to 5 minutes.
Stir in the spinach, turn off the heat and leave for a minute or two. The spinach will wilt down.
Stir in the cilantro and season with salt, freshly ground black pepper and lime juice. Serve over wholegrain rice and sprinkle the cashew nuts on top.
Nutrition Per Serving:
322 calories, 25 grams protein, 19 grams fat (8 grams saturated), 11 grams carbs (6 grams total sugars), 5 grams fiber