Immunity booster: Thai green fish curry

This is a great fish curry to have for lunch or a supper. Basically it is poaching fish in Thai green curry paste and coconut milk.

This is a great fish curry to try out.
Skinless white fish fillets sliced to serving sizes
alternative add some raw jumbo king prawns.
Peas ordinary or sugar snap peas.
2 soup spoons of Thai green curry to start with.
400g tin of coconut milk - start with half.
Fish sauce (optional).
One sliced red chili pepper.
Chopped corriander.
Jasmine rice to serve with.

This is a very simple dish to prepare. Using a wok put it on the hob at a medium heat and let it warm up. Add the curry paste and the top solid part of a tin of coconut milk (if it is not separated out then just use about 200ml.

Allow it to heat up so it starts to crackle and pop then add the peas and the chopped chili. Let the contents soften for a few minutes. Add the fish portions and jumbo king prawns and allow to cook slowly with the lid on the wok. When the fish is cooked it will flake easily and when raw prawns are cooked they turn pink. Add a splash of fish sauce for added flavour.

Our video on this can be seen on this link.

White fish, such as cod or pollock, are a good source of low-fat protein and minerals.

Prawns are a rich source of selenium which is one of the most effective antioxidants at maintaining healthy cells. They also contain high levels of zinc which can help with the immune system. They also contain phosphorous, copper and magnesium which is good for building strong bones.

Coconut milk is rich in vitamin C, folate, iron, magnesium, potassium, copper, manganese and selenium. Some experts believe coconut milk contains unique proteins and medium chain triglycerides which have some health benefits.