Fish and Asparagus Coconut Curry

Fish and Asparagus Coconut Curry

Why not have a heart-friendly fish curry for dinner tonight?
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine Fish & Shellfish, Heart Healthy, High Calcium, High Fiber, Low Carbohydrate, Low Sodium, Mediterranean, Quick Easy
Servings 4 People


  • 2 Coats of Olive Oil Spray
  • 400 g White Fish Fillets Cut into strips
  • 2 tsp Green Curry Paste
  • 1 pc Onion Sliced
  • 1 tsp Grated Ginger
  • 2 pcs Potatoes Cubed
  • 200 mL Coconut Milk Light
  • 3 pcs Tomatoes Chopped
  • 3 cups Asparagus Chopped
  • 2 Tbsp Chopped Coriander to Serve


  • Heat a large non-stick frying pan and spray with olive oil spray. Add fish strips. Stir-fry for about 3 minutes. Remove from pan and set aside. Add another thin coating of olive oil spray to the pan. Add curry paste and onion. Stir for about 1 minute.
  • Add ginger, potatoes and coconut milk. Bring to boil. Reduce heat. Simmer for about 8 minutes or until potatoes are tender.
  • Add tomatoes and asparagus. Cook for a further 3 minutes. Add cooked fish strips to curry. Simmer for a further 1 minute. Garnish with coriander and serve immediately.


Calories :258
Kilojoules :1080
Fat :8.7
Carbohydrate :28.5
Protein :19.4
Sodium :148
Saturated Fat :4.9
Fiber :6.3
Calcium :57
Sugar :9.2
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