Red Thai Inspired Fish Curry
with Peas and Jasmine Rice
- Fish
- Cereals containing gluten
- Soya
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Red Thai Inspired Fish Curry is loaded with salmon, cod and smoked haddock in a curried coconut milk base.
Ingredients
150 grams
Jasmine Rice
1 pack(s)
Fish Pie Mix
(Contains: Fish)
50 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Mix
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
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
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.
a) Add the coconut milk, soy sauce and sugar for the sauce (see pantry for amount) to the pan.
b) Stir to combine and bring to the boil.
a) Gently stir the fish pie mix into the curry sauce.
b) Lower the heat and simmer gently, stirring occasionally, until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.
c) Once cooked, add the peas and simmer until piping hot, 1-2 mins.
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.
a) Share the rice between your bowls.
b) Top with the fish curry.
Enjoy!
