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THAI GREEN FISH CURRY | SAINSBURY'S RECIPES



Thai green fish curry | Sainsbury's Recipes image

A piping hot bowl of tender fish chunks, creamy coconut milk and baby spinach. This Thai green fish curry recipe is yours in just 20 minutes

Provided by Sainsbury's

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 12

long grain rice
olive oil
green Thai curry paste
fresh coriander, washed, stalks finely chopped and leaves picked
fine green beans
red chilli, washed and chopped
stock, made with 1 fish stock cube
fish sauce
fresh fish pie mix
young spinach
light coconut milk (see Cook's tip)
Juice of 1 lemon

Steps:

  • Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.

    Meanwhile, heat the oil in a large pan. Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the fish sauce. Cook for a further 5 minutes.

    Stir in the fish pie mix and cook for 1 minute. Add the spinach and coconut milk, then cook gently for 2 minutes, but don't boil. Stir through the lemon juice and most of the coriander leaves. Garnish with the remaining coriander and chilli and serve with the rice.

     

    Cook's tip: for a thicker curry, use full-fat coconut milk.

Nutrition Facts : Calories 384 calories, FatContent 5.3 grams, SaturatedFatContent 1.9 grams, SugarContent 8.0 grams, SodiumContent 1900.0 milligrams salt, CarbohydrateContent 57.4 grams, FiberContent 3.8 grams, ProteinContent 24.8 grams

THAI GREEN FISH CURRY | SAINSBURY'S RECIPES



Thai green fish curry | Sainsbury's Recipes image

A piping hot bowl of tender fish chunks, creamy coconut milk and baby spinach. This Thai green fish curry recipe is yours in just 20 minutes

Provided by Sainsbury's

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 12

long grain rice
olive oil
green Thai curry paste
fresh coriander, washed, stalks finely chopped and leaves picked
fine green beans
red chilli, washed and chopped
stock, made with 1 fish stock cube
fish sauce
fresh fish pie mix
young spinach
light coconut milk (see Cook's tip)
Juice of 1 lemon

Steps:

  • Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.

    Meanwhile, heat the oil in a large pan. Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the fish sauce. Cook for a further 5 minutes.

    Stir in the fish pie mix and cook for 1 minute. Add the spinach and coconut milk, then cook gently for 2 minutes, but don't boil. Stir through the lemon juice and most of the coriander leaves. Garnish with the remaining coriander and chilli and serve with the rice.

     

    Cook's tip: for a thicker curry, use full-fat coconut milk.

Nutrition Facts : Calories 384 calories, FatContent 5.3 grams, SaturatedFatContent 1.9 grams, SugarContent 8.0 grams, SodiumContent 1900.0 milligrams salt, CarbohydrateContent 57.4 grams, FiberContent 3.8 grams, ProteinContent 24.8 grams

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