Thai Green Fish Curry with Steamed Rice

Thai Green Fish Curry with Steamed Rice

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, February 26, 2017.
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If you want some heat, you can add extra curry paste after you have served the kids (make sure you stir it in well).

Ingredients

STEAMED RICE

  • 1½ cups jasmine rice
  • 2¼ cups water

THAI GREEN FISH CURRY

  • 450g fish fillets
  • ½ brown onion, thinly sliced or diced
  • 1 clove garlic, minced
  • 2 teaspoons finely grated ginger
  • ½-1 tablespoon GF Thai green curry paste (depending on heat preference)
  • 1 can coconut milk (shake well before opening)
  • ¾ cup water
  • 1 tablespoon GF fish sauce
  • 1 tablespoon brown sugar
  • 200g green beans, ends trimmed and cut in half
  • Juice of ½ lime

SALAD

  • 2 carrots
  • 1 courgette
  • 100g mung bean sprouts
  • 1 tablespoon olive oil
  • Juice of ½ lime

TO SERVE

  • Pinch of chilli flakes (optional, adults)

Steps

  1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. While rice is cooking, pat fish dry with paper towels and remove any remaining scales or bones. Cut fillets into 5cm pieces and set aside.
  3. Heat a drizzle of oil in a large pot on medium-high heat. Cook onion for 3-4 minutes, until soft. Add garlic and ginger and cook for a further 1 minute. Add curry paste and cook a further 1 minute, until fragrant. Add coconut milk, water, fish sauce, sugar and bring to a simmer.
  4. Once simmering, reduce heat to medium, add beans and simmer for about 3 minutes. Add fish and poach for a further 2-3 minutes (depending on thickness), until cooked through. Remove from heat, stir through first measure of lime juice and season to taste with salt and pepper.
  5. While curry is cooking, prepare the salad. Grate carrots and courgette. Add both to a medium bowl, along with mung bean sprouts, olive oil and second measure of lime juice. Toss to combine and season to taste with salt and pepper.
  6. Spoon ¾ cup steamed rice per person onto each plate. Top with Thai green fish curry and sauce and serve salad on the side. Garnish with chilli flakes (if using).

Nutritional Information

Energy 2042 kj
488 kcal
Protein 27.2g
Carbohydrate 46.6g
Fat 20.0g