Coconut Fish Curry

Yield: 4 servings

Per serving: 1 leanest, 2 healthy fats, 3 green, 3 condiments

Prep Time: 15 minutes

Total Time: 30 minutes

Ingredients

• 2 cups light canned coconut milk

• 1 tbsp Thai red curry paste

• 1½ tbsp fish sauce (Thai fish sauce preferred)

• 2 cups sliced button mushrooms

• 2 cups diced red bell peppers

• 1 lb. small, raw, peeled and deveined shrimp

• 1 lb. tilapia, largely diced

• ¾ tsp salt

• 2 cups mung bean sprouts

• 1 cup basil leaves (Thai basil is possible)

• 2 tsp lime juice

Directions

1. In a large sauce pan, combine the coconut milk with the Thai red curry paste and fish sauce, and bring to a boil.

2. Add the mushrooms and red peppers and simmer for about 3 minutes.

3. Season the shrimp and fish with salt, add to the simmering coconut milk, and simmer very gently for 2 to 4 minutes.

4. Add the mung bean sprouts, basil, and lime juice and return to a very brief boil to heat through.

5. Divide into 4 equal size portions (about 2½ cups per serving).

Nutrition Facts Per Serving: 340 calories, 50g protein, 13g carbohydrate, 11g fat