Red Thai Inspired Fish Curry
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Red Thai Inspired Fish Curry

with Peas and Jasmine Rice

Tags:
Pescatarian
Quick
Calorie Smart
Allergens:
Fish
Sesame
Cereals containing gluten
Soya

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 Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

1 pack(s)

Fish Pie Mix

(Contains Fish)

50 grams

Red Thai Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

180 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

120 grams

Peas

Not included in your delivery

½ tsp

Sugar for the Sauce

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Nutritional information

Energy (kJ)2578 kJ
Energy (kcal)616 kcal
Fat22.7 g
of which saturates14.5 g
Carbohydrate72.8 g
of which sugars7.6 g
Protein30.5 g
Salt3.58 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Kettle
Lid
Large Saucepan
Fork

Instructions

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins.

c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

2

a) Meanwhile, drain the fish and pat dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw fish.

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Add the red Thai style paste and Thai style spice blend. Cook until fragrant, 1-2 mins.

3

a) Add the coconut milk, soy sauce and sugar for the sauce (see pantry for amount).

b) Stir to combine and bring to the boil.

4

a) Stir the fish into the curry sauce and simmer until cooked through, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.

b) Add the peas and simmer until piping hot, 1-2 mins.

5

a) When everything's ready, fluff up the rice with a fork.

b) Taste the curry and season with salt and pepper if needed. Add a splash of water if it's a little thick.

6

a) Share the rice between your bowls.

b) Top with the fish curry.

Enjoy!

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