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Red Thai Inspired Fish Curry

Red Thai Inspired Fish Curry

Red Thai Inspired Fish Curry

with Peas and Jasmine Rice

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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.

Tags:

Pescatarian

•Spicy

•New

Allergens:

Fish

•Cereals containing gluten

•Soya

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.

Total25 minutes

Active 20 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

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

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

Salt3.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

Instructions

Cook the Rice

1

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.

Prep the Fish

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.

Curry On

3

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.

Time to Poach

4

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.

Finishing Touches

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.

Serve Up

6

a) Share the rice between your bowls.

b) Top with the fish curry.

Enjoy!

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