This quick and easy Thai curry is perfect for a mid-week meal. Fiber-rich beans and lean Halibut make this dish healthy while the authentic flavours satisfy your take-out cravings.
The Aquaculture Association of Nova Scotia (AANS) was established in 1977 to act as the primary voice for the aquaculture industry in the province. Aquaculture is a significant and essential economic driver that supports the livelihoods of many rural, coastal, and Indigenous communities in Nova Scotia. The species that are farmed in Nova Scotia include: finfish (salmon, trout and striped bass), shellfish (oysters, mussels, clams, quahogs and scallops), and sea plants (Irish moss, sugar kelp). The industry directly supports close to 900 jobs and contributes more than $100 million dollars to the provincial economy.
1 (19 oz) can white kidney beans, drained and rinsed (540 mL)
1 tbsp Canola oil (15 mL)
4 tbsp Prepared Thai green curry paste (60 mL)
13.5 oz full-fat Coconut milk (400 mL)
½ cup vegetable broth (125 mL)
1 cup snap peas (250 mL)
½ red pepper, medium, julienned
1 lb Halibut filets (500 g)
2 tbsp fish sauce (30 mL)
Juice of 1/2 a fresh lime
2 cups basmati rice, prepared according to package directions (500 mL)
½ cup fresh Thai basil leaves, roughly chopped (125 mL)
Serving Size: 1 serving, Calories: 811, Sugar: 7.2 g, Sodium: 1674 mg, Fat: 27.6 g, Saturated Fat: 19.4 g, Trans Fat: 0.1 g, Carbohydrates: 102.8 g, Fiber: 9.9 g, Protein: 41.3 g, Cholesterol: 57 mg
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