Thai Fish (For Thought) Curry

Thai Fish (for Thought) Curry

Chunky morsels of prime Cornish fish, bathed in a subtly spiced Thai curry broth and sprinkled with a punchy chopped garnish, bursting with fresh oriental flavours.

  • Dish Type: Main
  • Preparation time: 5 mins
  • Cooking time: 10 mins
  • Difficulty: Easy
  • Cuisine type: Thai

Ingredients

  • 350g Prime Cornish Fish
  • 300g Thai Curry Broth
  • 150g Thai Fragrant Rice
  • 30g Chopped Thai Garnish

Allergens

  • Fish

Method

  1. Soak the thai fragrant rice in cold water for about 30 minutes, then drain through a sieve. Bring a saucepan of lightly salted water to the boil and place the rice into it. Stir to the boil and simmer gently until tender, approx. 10 – 12 minutes.
  2. Place the Thai Curry Broth into a saucepan, and slowly bring it to the boil. Add the diced fish and gently poach for 3 – 4minutes or until just cooked through. You might add a squeeze of lime juice, if desired.
  3. To serve, ladle the fish curry onto two bowl plates, with the rice on the side. Sprinkle the chopped Thai garnish over the curry.

Nutrition per serving

  • Per Serving 395kcal / 1674kj
  • Fat 4.7g
  • Saturates 2.8g
  • Carbs 50.1g
  • Sugars 1.3g
  • Protein 36.9g
  • Salt 2.01g