✅ Ingredients (Serves 4 – WW Points Included):
- 1 lb (450 g) white fish fillets (cod, tilapia, or haddock), cut into chunks – 0 points
- 1 tsp olive oil – 1 point (for the whole recipe)
- 1 small onion, finely chopped – 0 points
- 2 cloves garlic, minced – 0 points
- 1 red bell pepper, chopped – 0 points
- 1 medium carrot, thinly sliced – 0 points
- 1 can (13.5 oz) light coconut milk – 7 points for the whole can
- ½ cup fish stock or water – 0 points
- 2 tbsp fresh lime juice + zest of 1 lime – 0 points
- 1 tbsp red curry paste – 1 point
- 1 tsp fresh ginger, grated – 0 points
- ¼ cup fresh cilantro, chopped – 0 points
- Salt & pepper, to taste – 0 points
- 1 cup dry jasmine rice – 16 points total (4 points per serving)
🍲 Step-by-Step Instructions:
-
Cook the rice
- Rinse 1 cup of jasmine rice under cold water.
- Cook according to package instructions (usually 2 cups water to 1 cup rice, simmer 12–15 minutes until fluffy).
- Keep warm.
-
Prepare the base
- Heat 1 tsp olive oil in a large skillet or wok over medium heat.
- Add chopped onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
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Add vegetables
- Stir in carrot and bell pepper. Cook for 5 minutes, until softened slightly.
-
Build the curry sauce
- Add 1 tbsp red curry paste and cook for 1 minute, stirring to release flavors.
- Pour in light coconut milk and fish stock. Stir to combine.
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Cook the fish
- Add the fish chunks to the sauce.
- Season lightly with salt and pepper.
- Simmer gently for 6–8 minutes, until the fish flakes apart easily with a fork.
-
Finish with lime & herbs
- Stir in lime juice, lime zest, and chopped cilantro.
- Taste and adjust seasoning as needed.
-
Serve
- Spoon curry over ¼ of the cooked rice (about ¾ cup per serving).
- Garnish with extra cilantro and lime wedges if desired.
🟢 WW SmartPoints (per serving):
- Jasmine rice: 4 points
- Light coconut milk: 2 points
- Olive oil + curry paste: 1 point
- Everything else: 0 points
👉 Total per serving: ~7 WW points
