This is a YUMMY, SPICY dish. Very quick and easy to make. Don’t let the skin on the fish gross you out (it kinda did me)! Just remove it and DIG IN.
2 shallots, thinly sliced
1 Tbl Thai green curry paste
1 cup light (reduced-fat) coconut milk
1 cup water
2 tsp Asian fish sauce
1/2 lb. eggplant, unpeeled and cut into 1/2-inch cubes
1/2 red bell pepper, cut into short, thin strips
3/4 lb. skinless halibut fillets, cut into 1 1/2-inch chunks
2 cups thinly sliced Napa cabbage
1 Tbl thinly sliced fresh basil
2 cups hot cooked brown rice
1. Spray large saucepan with nonstick spray and set over medium heat. Add shallots and curry paste and cook, stirring often, until shallots are softened, about 2 minutes. Add coconut milk, water, and fish sauce. Bring to boil.
2. Add eggplant and bell pepper to saucepan; cook 3 minutes. Add halibut and cabbage; cover and simmer until halibut is just opaque in center, about 2 minutes longer. Stir in basil. Serve stew with rice and lime wedges.
Weight Watchers PointsPlus Cookbook
Prep Time: 15 minutes/Cook Time:15 minutes
Serves: 4 (1 cup stew and 1/2 cup rice) 290 calories
PointsPlus Value: 7