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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
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