🥘 One Pan Dinner
⏳ 30 Minute Meal
Inspiration for this dish came from a cod & curried chickpeas dish that is on Mob+ which I’m subscribed to. I bloody adore their approach to food and ingredients. So being able to browse their page for inspiration and ideas based on ingredients I may have in my fridge or freezer is ideal.
Halibut from @bernardcorriganltd (PR PRODUCT) – code ‘laurenscravings’ will get you 20% off.
Recipe Substitutions
You can substitute the halibut with any white fish – cod, hake etc.
You can substitute the red thai curry paste for any paste that you like –
You can substitute the chickpeas for any legumes/pulses that you have to hand in your cupboard – haricot beans, barlotti beans, white beans etc.
Red Thai Halibut with Coconut Chickpeas
Healthy, quick and extremely tasty – this dish will solve your mid-week family dinner worries.
Ingredients
- coconut oil
- 2 tbsp Red Thai paste I highly recommend Mae Ploy
- 1 tin chickpeas including liquid
- 1 large handful spinach
- ½ pack green beans
- 400 g coconut milk
- juice of 1/2 lime
- 2 fillet skinned halibut
- fresh coriander
Instructions
- Add coconut oil and 2 tbsp Red Thai paste to pan and simmer for a couple of minutes until fragrant
- Add 1 tin chickpeas (including liquid) and 1 large handful spinach, simmer until spinach has wilted
- Add 1/2 pack green beans (cut in half), 400 g coconut milk and juice of 1/2 lime and simmer for 10 minutes
- Add 2 fillet skinned halibut cook until fish has turned from translucent to opaque (approx 10 minutes – although cooking time will vary dependant on size of fish)
- Finish with some fresh coriander and more lime juice if you feel it needs it before serving
Nutrition
Calories: 731kcalCarbohydrates: 35gProtein: 45gFat: 49gSaturated Fat: 39gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 83mgSodium: 149mgPotassium: 1476mgFiber: 8gSugar: 6gVitamin A: 2594IUVitamin C: 5mgCalcium: 119mgIron: 10mg
Tried this recipe?Let us know how it was!
