Fragrant Green Fish Curry
with cashews, vegetables & lime- Cashewnoten
- Vis
- Selderij
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
Basa is a fish native to South-East Asia. Similar in taste and texture to both cod and haddock, it's a great source of omega-3 and protein.
Ingredients
90 milliliters
Coconut milk
75 g
White long grain rice
200 g
Vegetable mix with cabbage
(May be present: Selderij)
5 g
Fresh flat leaf parsley & coriander
(May be present: Selderij)
10 g
Chopped cashews
(Contains: Cashewnoten May be present: Pinda's, Noten, Sesamzaad)
¼ piece
Lime
½ sachet(s)
Green curry spices
1 piece
Basa fillet
(Contains: Vis)
10 g
Garlic-ginger-chili mix
½ sachet(s)
Yellow curry spices
10 milliliters
Fish sauce
(Contains: Vis)
Not included in your delivery
½ tablespoon
Sunflower oil
0.13 piece
Low sodium vegetable stock cube
50 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 14 minutes, then drain and set aside.
- Heat a clean deep frying pan over high heat. Toast the cashews until golden-brown, then remove from the pan and set aside.
- Heat a drizzle of sunflower oil in the same pan over medium-high heat. Fry the garlic-ginger-chili mix* for 1 minute.
- Add the vegetable mix and fry for 4 - 5 minutes, then add the green curry spices and fry for 1 more minute.
- Add the coconut milk and the water, then crumble in the stock cube (see pantry for amounts). Lower the heat and allow to cook for 2 - 3 minutes, covered.
*Take care, this ingredient is spicy! Use as preferred.
- Meanwhile, finely chop the fresh herbs. Cut the lime into six wedges.
- Cut the fish into 1cm chunks and coat with the yellow curry spices. Season with salt and pepper.
- Stir the fish into the curry and poach for 1 - 2 minutes or until done.
- Add the fish sauce* and the juice of one lime wedge per person. Taste and season as necessary with salt and pepper.
*Take care, this ingredient is salty! Use as preferred.
- Serve the rice on plates and top with the fish curry.
- Garnish with the fresh herbs and the cashews.
- Serve the rest of the lime wedges alongside.
