SunRice | Lyndi's Green Fish Curry

Lyndi's Green Fish Curry

Easy

< 20 Minutes

Serves 4

Lyndi's Green Fish Curry

Ingredients Method

Ingredients


Infusions lemongrass coconut chilli website

Method


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

  2. 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.

  3. 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!

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

  5. 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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Lyndi's Green Fish Curry

Easy

< 20 Minutes

Serves 4

Ingredients


Method


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

  2. 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.

  3. 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!

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

  5. 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.