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Spicy Fish and Chorizo Curry

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Serves 4

Spicy fish and chorizo cooked in a red coconut curry sauce, served on rice.

Per serving: 1410.5kj (336.9cal); 9.14g total fat (3.16g saturated fat)


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You’ll need

500gms firm white fish, sliced (get your fish monger to give you advice on what’s good in a curry)
60gms chorizo sausage, finely chopped (about half a sausage)
1 red capsicum, sliced
Handful snow peas, pak choy, bok choy or any asian greens, sliced finely
1 medium onion, finely sliced
2 cloves garlic, finely sliced
3cm piece fresh ginger, peeled/finely sliced
2 kaffir lime leaves (2 singles not doubles), finely sliced
2 tbsp curry paste (red thai is good but you can use any of your faves)
1/2 cup light coconut milk
1 cup chicken stock
1 cup water
Oil spray
Handful fresh coriander, chopped
3 cups cooked rice (3/4 cup each)

Let’s go

Spray cold wok with oil and add curry paste, ginger and garlic. Turn on the heat to medium-low and cook for 2-3 minutes until paste becomes fragrant. Add onion and chorizo and cook until tender – about 4 minutes or so. Add kaffir lime leaves, stock and half the coriander. Simmer for 3-4 minutes. Add capsicum, snow peas and fish. Cover and simmer 3-4 minutes until fish is cooked. Add coconut milk and heat through. Serve with rice and remaining coriander.

Why it’s good for you
Even though you may be thinking that we’re skimping on the chorizo, you really don’t need much to get all the flavour. Gorgeous light curry and a great way to get more Omega 3s and 6s into your body!
Per serving: 1410.5kj (336.9cal); 9.14g total fat (3.16g saturated fat); 2.3g fibre

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