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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
white fish fillets(ContainsFish)
Thai green curry paste(ContainsSoyMay be presentPeanuts)
soy sauce(ContainsSoy, Gluten)
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.
Divide the rice between bowls and top with the Thai green fish curry. Serve with lemon wedges on the side.