Thai Lime Fish Curry with Brown Rice

Thai Lime Fish Curry with Brown Rice

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 9, 2017.

Thai lime curry paste is sweet, sour and savoury, and brings out the fresh, vibrant and warming flavours within this tasty fish curry.


Ingredients

BROWN RICE

  • 1½ cups Japanese brown rice
  • 2 cups water

THAI LIME FISH CURRY

  • ½ red onion, thinly sliced
  • 60g Thai lime curry paste
  • 1 can coconut cream (shake well before opening)
  • 1 cup chicken or vegetable stock
  • 1 carrot, peeled, cut in half lengthways and sliced 0.5cm on an angle
  • 450g fish fillets
  • 1 courgette, cut in half lengthways and sliced 0.5cm on an angle
  • 2 baby bok choy, ends trimmed 1cm, rinsed and thinly sliced
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon brown sugar

TO SERVE

  • 2 tablespoons chopped coriander leaves and stalks (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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Heat a drizzle of oil in a large pot on medium heat and cook onion for 3-4 minutes, until soft. Add Thai lime curry paste and cook for 30 seconds, until fragrant.
  3. Stir in coconut cream, stock and carrot and bring to a boil. Reduce heat to low-medium and simmer for about 5 minutes.
  4. While curry simmers, pat fish dry with paper towels and remove any remaining scales or bones. Cut fillets into 3cm pieces and season with salt.
  5. Add courgette to curry and continue to simmer for 1 minute. Add fish to pot, making sure fish is submerged and simmer a further 1-2 minutes, until fish is just cooked through. Stir through bok choy, fish sauce, soy sauce and brown sugar. Season to taste.
  6. spoon ¾ cup cooked rice into each bowl and top with Thai lime fish curry. Sprinkle over coriander (if using).

Nutritional Information

Energy 2063 kj
493 kcal
Protein 27.9g
Carbohydrate 46.9g
Fat 22.4g