Fragrant Red Fish Curry with Coriander & Green Beans
over rice with coconut milk & carrots4.5(206)
Calories
:
755 kcalProtein
:
36.1g proteinDifficulty
:
EasyAllergens:
- Vis
- Selderij
- May contain traces of allergens
Recipe developer Babette: "This recipe is inspired by Malaysian fish curries. Malaysian cuisine is all about balancing spicy, sour, creamy and herby flavours. In this recipe, you'll combine our red curry paste – which includes tangy lime, spicy chili pepper and various herbs – with creamy coconut milk."
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Jasmine rice
1 piece
Basa fillet
(Contains: Vis)
½ piece
Onion
½ piece
Garlic
25 g
Red curry paste
125 milliliters
Coconut milk
75 g
Green beans
½ piece
Carrot
5 g
Fresh coriander
(Contains: Selderij, May contain traces of allergens)
Not included in your delivery
½ tablespoon
Sunflower oil
175 milliliters
Water for the rice
50 milliliters
Low sodium vegetable stock
1 tablespoon
[Reduced salt] soy sauce
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3161 kJ
Calories755 kcal
Fat35.4 g
Saturated Fat21.1 g
Carbohydrate81.1 g
Sugar12 g
Dietary Fiber9.5 g
Protein36.1 g
Salt3.4 g
Potassium458.5 mg
Calcium94.5 mg
Iron0.8 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
•Pan with Lid
•Wok or sautépan
•Paper Towel
Cooking Steps
1
- Boil the water for the rice in a pot or saucepan and cook the rice for 10 - 12 minutes, covered.
- Turn off the heat and allow to stand for 5 minutes, still covered.
- Chop the onion and crush or mince the garlic.
- Finely chop the coriander, keeping the leaves separate from the stems.
2
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium heat. Fry the onion with the garlic and the coriander stems for 4 - 5 minutes.
- Prepare the stock.
- Slice the carrot into crescents. Discard the tips of the green beans and cut into thirds.
- Add the carrot, the green beans and the curry paste to the wok and fry for 3 minutes.
3
- Add the coconut milk, the soy sauce and the stock. Mix well and cook for 5 - 7 minutes.
- Pat the fish dry with kitchen paper and cut into smaller pieces.
- Season generously with salt and pepper, then transfer to the curry.
- Poach for 2 - 3 minutes, or until the fish is done.
4
- Taste the curry and season as necessary with salt and pepper.
- Stir in some sambal as preferred.
- Serve the rice in bowls and top with the curry.
- Garnish with the coriander leaves to finish.
