with Sweet Potatoes and Lime
Ingredients: Sweet potato • Tilapia fillets • Coconut milk (coconut extract, water) • Shanghai bok choy • Lime • Snow peas • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide).
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Tilapia
300 g
Coconut Milk
1 unit(s)
Red Curry Paste
2 tbsp
Sweet Potato
2 unit(s)
Snow Peas
56 g
Shanghai Bok Choy
1 unit(s)
Crispy Shallots
14 g
Lime
0.5 unit(s)
Indian Spice Mix
9 g
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Using a fork, pierce the skin of each sweet potato four times, all over.
- Place on a microwavable plate. Cook for 4-6 min, carefully turning half way through, until tender all the way though.
- Cut bok choy into 1/2- inch pieces. Rinse bok choy leaves to wash away any dirt.
- Halve snow peas.
- Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt, pepper and half the Indian Spice Mix.
- Heat a large pot over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then red curry paste and remaining Indian Spice Mix. Cook for 30 sec, until fragrant.
- Add coconut milk and 1/4 cup (1/2 cup) water. Season with salt and pepper, then stir to combine. Bring to a simmer.
- Add tilapia to coconut broth.
- Cover and cook for 4-5 min.
- Add bok choy and snow peas.
- Uncover and cook for 2-3 min, until tilapia is cooked through and opaque.**
- Halve lime.
- When sweet potatoes are tender, cut in half, then scoop out flesh with a spoon. Cut into 1/2-inch pieces.
- Divide sweet potatoes between bowls. Season with salt and pepper.
- Divide curry, veggies and tilapia over sweet potatoes.
- Squeeze a lime half over top.
- Sprinkle with half the crispy shallots (use all for 4 servings.)
600
kcal
Calories
30
g
Fat
20
g
Saturated Fat
52
g
Carbohydrate
14
g
Sugar
10
g
Dietary Fiber
37
g
Protein
75
mg
Cholesterol
730
mg
Sodium
0
g
Trans Fat
1550
mg
Potassium
175
mg
Calcium
5.5
mg
Iron
