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Serving-size is also a important factor in your diet plan. You need to compare the sum of that food that you typically eat to the serving size recorded on the tag. Eating huge parts or parts may lead to weight gain.

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How to make Healthy lime and potato coconut curry with fish

Yield = 4
Prep time: 0:08
Cook time: 0:32
Total time: 0:40

Ingredients

  • 450g sweet potato, peeled, cut into 2cm pieces
  • 350g kipfler potatoes, peeled, cut into 2cm pieces
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon finely grated fresh ginger
  • 3 teasoons finely grated fresh turmeric
  • 275ml salt-reduced vegetable stock
  • 250ml (1 cup) light coconut milk
  • 2 slender eggplants, sliced
  • 2 zucchini, sliced into rounds
  • 600g thick white fish (such as ling), cut into 3cm pieces
  • 2 teaspoons fish sauce
  • 1 lime, rind finely grated, juiced, plus extra wedges, to serve
  • Fresh Thai basil leaves, to serve

Method

  • Step 1 Spray a large non-stick frying pan with oil. Place over medium-high heat. Add sweet potato, potato and onion. Cook, stirring, for 1-2 minutes. Add the garlic, ginger and turmeric. Season well and stir to coat.
  • Step 2 Add stock and coconut milk. Bring almost to the boil. Reduce heat. Simmer, covered, for 10 minutes. Uncover and simmer for 5 minutes.
  • Step 3 Add eggplant and zucchini. Simmer, covered, for 10 minutes or until eggplant is tender. Add fish, fish sauce, lime rind and juice. Simmer, covered, for 5 minutes or until fish is cooked through.
  • Step 4 Divide curry among serving bowls. Top with basil. Serve with extra lime.