Fragrant Green Fish Curry

Name: Fragrant Green Fish Curry with cashews, vegetables & lime
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: 180 milliliters Coconut milk; 150 g White long grain rice; 400 g Vegetable mix with cabbage; 10 g Fresh flat leaf parsley & coriander; 20 g Chopped cashews; ½ piece Lime; 1 sachet(s) Green curry spices; 2 piece Basa fillet; 20 g Garlic-ginger-chili mix; 1 sachet(s) Yellow curry spices; 20 milliliters Fish sauce; 1 tablespoon Sunflower oil; ¼ piece Low sodium vegetable stock cube; 100 milliliters Water for the sauce; to taste Salt and pepper

with cashews, vegetables & lime

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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.

Allergens:

Cashewnoten

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

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

Energy (kJ)3001 kJ

Calories717 kcal

Fat30.1 g

Saturated Fat16.3 g

Carbohydrate77.5 g

Sugar10.7 g

Dietary Fiber9.4 g

Protein32.9 g

Salt4 g

Potassium50 mg

Calcium4.8 mg

Iron0.5 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

•Casserole with Lid

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.