Green Fish Curry

I am using:

Prep time

5min

Cook time

20min

Recipe by: Lyndi Cohen


All you need is one pot and 15-minutes to make a seriously comforting and healthy meal for the family. Serve with SunRice Brown Rice & Quinoa Infused with lemongrass, coconut and chilli for an easy and healthier meal in no time.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 3½ tbsp Green Curry Paste

  • 1 Broccoli (cut into small florets)

  • 2 Zucchinis (ends trimmed, sliced into coins)

  • 400 g Lite Coconut Milk

  • 1 Stock Cube (add 2 cups of water per cube)

  • 1 cup Frozen Peas

  • 400 g White Fish Fillet (such as pink ling, basa)

  • 500 g SunRice Steamed Brown Rice & Quinoa Infused With Lemongrass, Coconut and Chilli

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Green Fish Curry

Method

  • Add 1 Tbsp extra virgin olive oil to a saucepan on high heat.

  • Add curry paste. Once fragrant (1-2 minutes), add broccoli and zucchini and stir to coat. Add stock, water and coconut milk. Stir to combine. Meanwhile, heat rice in the microwave or stove top.

  • Once the pot is simmering, add fish and cook for 2 minutes. Add peas and cook for 1-2 minutes until the peas go bright green!

  • Serve with SunRice Steamed Brown Rice & Quinoa Infused with lemongrass, coconut and chilli!

  • NOTES

    *Red curry paste is typically less spicy than green. They come in varying levels of 'heat'. I like to choose a mild curry paste. If you're sensitive to heat, swap to a red curry paste and rather start with less curry paste as you can always add more. Any fish or protein will be great in this recipe. Skip the fish completely if you're vegetarian and add a tin of beans such as chickpeas or butter beans. Tofu will also work. You can also use strips of chicken. Cook the meat in the saucepan before adding the other ingredients and then follow the recipe as it is. Most vegetables work a treat in this recipe - try zucchini, broccoli, corn, snow peas or mushrooms. Use a gluten-free curry paste to make the recipe gluten-free. If making for kids, you can add half the curry paste. Then add additional paste once the kid's food has been plated.

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