Thai Green Fish Curry

Name: Thai Green Fish Curry with Jasmine Rice & Lemon
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1.25 cup water; 1 packet jasmine rice; 1 knob ginger; 1 unit onion; 1 unit carrot; 1 bunch Asian Greens; ½ unit lemon; 1 packet white fish fillets; ¾ tin Thai green curry paste; 1 tin coconut milk; 2 tsp soy sauce; 2 tsp brown sugar

with Jasmine Rice & Lemon

4.5(522)

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Calories

3740 kcal

Protein

42.2g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Fish
Soy
Gluten
May contain traces of allergens
Peanuts

We’re heating things up by using Thai green curry paste in this creamy sauce, adding a depth and spice that’ll cure any case of tired tastebuds. Balance it out with a bed of jasmine rice and a burst of lemony citrus to complete this perfect plate.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

jasmine rice

1 knob

ginger

1 unit

onion

1 unit

carrot

1 bunch

Asian Greens

½ unit

lemon

1 packet

white fish fillets

(Contains: Fish; )

¾ tin

Thai green curry paste

(Contains: Soy; May be present: Peanuts)

1 tin

coconut milk

Not included in your delivery

olive oil

1.25 cup

water

2 tsp

soy sauce

(Contains: Soy, Gluten; )

2 tsp

brown sugar

Nutrition Values

/ per serving

Calories3740 kcal

Fat36.5 g

of which saturates24.3 g

Carbohydrate87.8 g

of which sugars15.9 g

Protein42.2 g

Sodium3440 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Chopping board

•Knife

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

Add the water to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, finely grate the ginger. Thinly slice the brown onion. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Slice the lemon (see ingredients list) into wedges. Cut the white fish fillets into 2cm pieces.

SPICY! The curry paste is spicy so use a little less if you prefer a mild curry. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook, stirring, until softened, 3-4 minutes. Add a drizzle more olive oil, the ginger and Thai green curry paste (see ingredients list) and cook until fragrant, 1-2 minutes.

Add the coconut milk, soy sauce, brown sugar and Asian greens to the pan. Stir to combine and bring to a simmer.

Add the fish to the pan, stir to combine and cook until the fish is just cooked through, 5-6 minutes. TIP: The fish is cooked through when it turns from translucent to white.