Fragrant Red Fish Curry with Sugar Snaps & Coriander
over rice with coconut milk & carrots- 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."
Ingredients
75 g
Jasmine rice
1 piece
Basa fillet
(Contains: Vis)
½ piece
Onion
½ piece
Garlic
0.56 sachet(s)
Red curry paste
125 milliliters
Coconut milk
1 piece
Carrot
5 g
Fresh coriander
(May be present: Selderij)
50 g
Sugar snap peas
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
Cooking Steps
- 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. If preferred, carefully discard the tough ends of the sugar snaps.
- Finely chop the coriander, keeping the leaves separate from the stems.
- 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.
- Add the carrot, the sugar snaps and the curry paste* to the wok and fry for 3 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- 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.
Did you know... the fish in this recipe contains potassium, a mineral that contributes to normal muscle function.
- 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.
