Thai Red Fish Curry With Four Hidden Veggies

This Thai fish curry recipe is a healthy seafood recipe, full of flavor (and vegetables!) and served with brown rice to create a delicious dinner.

It doesn’t need to take hours to prepare a homemade curry. This red fish curry recipe can be on the table in around 40 minutes.

Curry is a great meal to make in a double batch, then freeze the extra curry to enjoy on another night.

This Thai red fish curry recipe comes straight from our 28 Day Weight Loss Challenge. Members have access to hundreds of recipes, from noodles to burgers and everything in between.

Each month our weight loss challenges are themed, targeting things like budget recipes, meals for fussy eaters, recipes with 5 ingredients or less, and many more.

You can find out the theme of next month’s challenge HERE.

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Red Fish Curry

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Rating: 4
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Course

Main Dish

Servings

serves

Ingredients

• 1/2 cup brown rice uncooked
• 1 tablespoon red curry paste
• 1 teaspoon extra virgin olive oil
• 1/4 brown onion chopped
• 2 potato peeled and cubed
• 200 grams tinned tomatoes
• 1 cup water
• 200 grams white fish fillet of choice
• 2 cups cauliflower
• 90 grams tinned brown lentils
• 2 tablespoons reduced-fat Greek natural yoghurt
• 2 tsp chopped parsley leaves

Course Main Dish Servings serves Ingredients 1/2 cup brown rice uncooked 1 tablespoon red curry paste 1 teaspoon extra virgin olive oil 1/4 brown onion chopped 2 potato peeled and cubed 200 grams tinned tomatoes 1 cup water 200 grams white fish fillet of choice 2 cups cauliflower 90 grams tinned brown lentils 2 tablespoons reduced-fat Greek natural yoghurt 2 tsp chopped parsley leaves

Votes: 1 Rating: 4 You: Rate this recipe!

Instructions

1. Prepare rice as per packet directions
2. In a saucepan, over a medium heat add oil. Once hot, add curry paste and onion.
3. Stir continuously for 1-2 minutes, or until aromatic and onion begins to soften.
4. Add potato, stir to coat. Add tomatoes and water. Cover and allow to simmer for 5 minutes.
5. Chop cauliflower into florets and fish into cubes. Rinse and drain lentils. Add to the saucepan, cover and allow to simmer for a further 5 minutes.
6. Remove the lid and allow liquid to reduce for a further 5-7 minutes.
7. Serve curry with rice, a dollop of yoghurt, and the parsley.

Recipe Notes

401 calories per serve

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Our Challenge is designed by mums for MUMS to help them lose weight through healthy eating plans and exercise.

Each month our 28 Day Weight Loss Challenge is themed, targeting things like reducing sugar, budget recipes, meals for fussy eaters, recipes with 5 ingredients or less, and many more.

You can find out the theme of this month’s challenge HERE.