Makrut lime fish curry with quinoa (Diabetes)

Name: Makrut lime fish curry with quinoa (Diabetes)
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 portions
Ingredients: 70 g red quinoa; water; 50 g Thai red curry paste; 4 makrut lime leaves; 4 sprigs fresh coriander; 60 g coconut milk; 600 g boneless snapper fillets; 500 g sweet potato; 1 lime; 300 g Chinese broccoli; 1 long red chilli

4.3 (6 ratings)

Difficulty easy

Preparation time 10 min

Total time 1h 35 min

Serving size 4 portions

Ingredients

70 g red quinoa, rinsed and drained
water, to soak
50 g Thai red curry paste (see Tips)
4 makrut lime leaves, stalk removed and torn into pieces
4 sprigs fresh coriander, stems (1 cm of the stem) and roots, leaves reserved
60 g coconut milk, plus an extra 1 tbsp
600 g boneless snapper fillets, cut into portions (approx. 2 cm thickness - see Tips)
500 g sweet potato, peeled and cut into slices (1 cm thick)
1 lime, juiced
300 g Chinese broccoli, trimmed and cut into pieces (3 cm)
1 long red chilli, thinly sliced, to garnish

Nutrition: per 1 portion
Calories: 1470 kJ / 352.5 kcal
Protein: 36.5 g
Carbohydrates: 32.5 g
Fat: 7 g
Saturated Fat: 2.3 g
Fibre: 9.5 g
Sodium: 770 mg