Malaysian Fish Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is often more affordable.

chili paste

🥗Healthier: fresh chilies

💰Cheaper: sambal oelek

Fresh chilies can reduce sodium content, while sambal oelek is a budget-friendly alternative.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor profile and is often more accessible.

In a mortar and pestle, grind together garlic, ginger, turmeric, lemongrass, lime leaves, shallots, chillies and coriander until it comes together into a paste.

Heat oil in a large pot, cook paste for about 5 minutes until fragrant and just starting to stick to the pan.

Add coconut milk, fish sauce, cinnamon, star anise, brown sugar, Australian almond meal and stir over heat.

Add fish and green beans and simmer for about 5 minutes or until the fish is cooked and the green beans are vibrant.

Season with black pepper and lime juice. Remove the cinnamon stick and star anise.

Toast whole natural Australian almonds in a small pan until lightly golden.

Serve curry with steamed brown rice, sambal, a wedge of lime, fresh coriander and sprinkle with toasted almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens