Skip to main content
Red Thai Inspired Basa Coconut Curry
Red Thai Inspired Basa Coconut Curry

Red Thai Inspired Basa Coconut Curry

with Broccoli and Red Chilli

Recipe Development Team
Recipe Development TeamPublished on October 20, 2023

Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.

Tags:
Pescatarian
Spicy
Lower Carb
Lower Carb
High Protein
Allergens:
Fish
Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Onion

1 unit(s)

Red Chilli

2 unit(s)

Basa Fillets

(Contains: Fish)

2 unit(s)

Garlic Clove**

2 unit(s)

Medium Tomato

1 unit(s)

Broccoli

50 grams

Red Thai Style Paste

80 grams

Natural Coconut Milk Yoghurt Alternative

10 grams

Vegetable Stock Paste

(Contains: Celery)

Not included in your delivery

75 milliliter(s)

Water

Nutritional information

Energy (kJ)2115 kJ
Energy (kcal)505 kcal
Fat28.4 g
of which saturates10.6 g
Carbohydrate23 g
of which sugars14.2 g
Dietary Fibre11.3 g
Protein38.9 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Paper Towel
Large Frying Pan
Garlic Press
Aluminum Foil
Pan
Kettle
Colander
Large Saucepan

Cooking Instructions and Tips

Prep the Veg
1

Halve, peel and dice the onion.

Halve the red chilli lengthways, deseed, then finely chop.

Cook the Fish
2

Heat a large frying pan on medium-high heat with a drizzle of oil. Pat the basa dry with kitchen paper, then season with salt and pepper. 

Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the centre.

Prep the Veg
3

While the fish cooks, peel and grate the garlic (or use a garlic press). Cut the tomatoes into 3cm chunks.

Cut the broccoli into florets, halving any larger ones. Trim the broccoli stem, then halve the stem lengthways and slice widthways.

Once cooked, move the basa to a plate and cover with foil to keep warm.

Start the Sauce
4

Heat the same large frying pan over medium-high heat with a drizzle of oil. Add the onion and cook until slightly softened, 2-3 mins.

Meanwhile, boil a full kettle.

Add the garlic, red Thai style paste and half the chilli and cook until fragrant, 1 min. Add the tomatoes, coconut milk yoghurt, vegetable stock paste and water (see pantry). Stir to combine and bring to a boil.

Stir until the stock paste has dissolved, then season with salt and pepper. Lower the heat to medium and simmer, stirring occasionally, until the sauce has reduced, 3-4 mins.

Cook the Broccoli
5

While the sauce simmers, pour the boiled water from the kettle into a large saucepan with 1/2 tsp salt. Bring to the boil on high heat.

Add the broccoli and stalks and cook until just tender, 3-5 mins. Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.

Serve
6

Lay the basa in your bowls, then spoon over the red Thai inspired curry sauce and tomatoes.

Place the broccoli florets alongside.

Sprinkle the remaining chilli over everything.

This week's must-try HelloFresh recipes

Umami Miso Mushroom Rigatoni

Umami Miso Mushroom Rigatoni

with Peas and Cheese
Curried Cauliflower Cheese Filo Pie

Curried Cauliflower Cheese Filo Pie

with Baby Leaf Salad
Halloumi, Pea and Coconut Pasanda Curry

Halloumi, Pea and Coconut Pasanda Curry

with Mango Chutney, Baby Spinach and Basmati Rice
Meat-Free Mince Chilli non Carne Loaded Rice Bowl

Meat-Free Mince Chilli non Carne Loaded Rice Bowl

with Kidney Beans, Smashed Avocado, Tomato Salsa and Cheese
Singapore Style Crispy Tofu & Black Pepper Noodles

Singapore Style Crispy Tofu & Black Pepper Noodles

with Green Beans, Pak Choi and Bell Pepper
Thai Style Chicken Noodles

Thai Style Chicken Noodles

with Green Beans and Pepper
Warming Ginger, Cauliflower and Coconut Bowl

Warming Ginger, Cauliflower and Coconut Bowl

with Zesty Rice and Black Beans
Puttanesca Style Rigatoni

Puttanesca Style Rigatoni

with Tenderstem® Broccoli, Olives and Cheese
Creamy Mexican Style Spiced Stew and Ciabatta

Creamy Mexican Style Spiced Stew and Ciabatta

with Corn, Butter Beans and Sweet Potato
Rogan Josh Lamb Burger

Rogan Josh Lamb Burger

with Zesty Fries, Mango Chutney Mayo and Kachumber Salad
Super Quick Teriyaki Pork Rice Bowl

Super Quick Teriyaki Pork Rice Bowl

with Pea Pods and Sesame Seeds
Speediest Sambal Teriyaki Beef Noodles

Speediest Sambal Teriyaki Beef Noodles

with Pea Pods, Carrot and Sesame
Honey Glazed Sausage Bake and Bravas Inspired Sauce

Honey Glazed Sausage Bake and Bravas Inspired Sauce

with Roasted Baby Plum Tomatoes, Red Onion and Peas
Tex-Mex Style Pork and Bean Chilli

Tex-Mex Style Pork and Bean Chilli

with Courgette, Tostada Dippers and Soured Cream
Speedy Spicy Cajun Chicken Macaroni

Speedy Spicy Cajun Chicken Macaroni

with Peas, Pepper and Italian Style Cheese
Speedy Chorizo Orzo

Speedy Chorizo Orzo

with Cheese, Peas and Rocket
Chermoula Pork Koftas and Greek Style Fries

Chermoula Pork Koftas and Greek Style Fries

with Roasted Garlic Yoghurt and Lemon Dressed Salad
Cumberland Sausages in Mustard Cream Sauce

Cumberland Sausages in Mustard Cream Sauce

with Roasted Roots and Herby Chips
Sticky Honey Indonesian Style Beef Rice Bowl

Sticky Honey Indonesian Style Beef Rice Bowl

with Pepper, Cabbage and Carrot
Central American Inspired Bacon and Black Bean Stew

Central American Inspired Bacon and Black Bean Stew

with Roasted Broccoli, Rice and Orange