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.
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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