Red Thai Inspired Basa Coconut Curry
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Red Thai Inspired Basa Coconut Curry

Red Thai Inspired Basa Coconut Curry

with Broccoli and Red Chilli

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.

Lower Carb
Calorie Smart
Lower Carb
High Protein

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.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

1 unit(s)


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)


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)



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
Protein38.9 g
Salt3.08 g
Always refer to the product label for the most accurate ingredient and allergen information.


Paper Towel
Large Frying Pan
Garlic Press
Aluminum Foil
Large Saucepan


Prep the Veg

Halve, peel and dice the onion.

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

Cook the Fish

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

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

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

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.


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.