Basa with Fragrant Green Curry

Name: Basa with Fragrant Green Curry over rice with cashews, fresh herbs & 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 Roasted cashew nuts; ½ piece Lime; 1 sachet(s) Green curry spices; 2 piece Basa fillet; 1 sachet(s) Yellow curry spices; 1 piece Garlic; 10 g Ginger paste; 25 g Oyster sauce; 2 tablespoon Sunflower oil; 100 milliliters Low sodium vegetable stock; to taste Salt and pepper

over rice with cashews, fresh herbs & lime

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The green curry spice mix you'll use to season this dish is full of fragrant spices like ginger, star anise and lemongrass - the perfect blend of flavours for a delicious green curry!

Allergens:

Cashewnoten

•Noten

•Vis

•Weekdieren

•Gluten

•Soja

•Tarwe

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

5 g

Fresh flat leaf parsley & coriander

(May be present: Selderij)

10 g

Roasted cashew nuts

(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)

¼ piece

Lime

½ sachet(s)

Green curry spices

1 piece

Basa fillet

(Contains: Vis)

½ sachet(s)

Yellow curry spices

½ piece

Garlic

5 g

Ginger paste

15 g

Oyster sauce

(Contains: Weekdieren, Gluten, Soja, Tarwe)

Not included in your delivery

1 tablespoon

Sunflower oil

50 milliliters

Low sodium vegetable stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3365 kJ

Calories804 kcal

Fat36.5 g

Saturated Fat16.9 g

Carbohydrate84.1 g

Sugar12.8 g

Dietary Fiber9.1 g

Protein32.3 g

Salt2.8 g

Potassium118.2 mg

Calcium9.2 mg

Iron1.1 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

•Tall-Sided Pan

•Paper Towel

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.
Meanwhile, prepare the stock.

Crush or mince the garlic.
Heat a drizzle of sunflower oil in the same pan over medium-high heat. Fry the garlic with the ginger paste 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 stock. Lower the heat and allow to cook for 2 - 3 minutes, covered.

Pat the fish dry with kitchen paper and coat with the yellow curry spices.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the fish for 2 – 3 minutes per side, or until done.
Cut the lime into six wedges.
To the curry, add the oyster sauce and the juice of one lime wedge per person. Taste and season as necessary with salt and pepper.