Thai-Inspired Yellow Fish Curry
over rice with vegetables in fragrant coconut sauce
.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ bunch
Scallions
1.25 teaspoon
Fresh ginger
½ piece
Garlic
200 g
Vegetable mix with mushrooms
½ sachet(s)
Yellow curry spices
125 milliliters
Coconut milk
¼ piece
Red chili pepper
¼ piece
Lime
130 g
Fish medley: salmon, cod & pollock
(Contains Fish)
10 milliliters
Fish sauce
(Contains Fish)
75 g
Basmati rice
Not included in your delivery
½ tablespoon
Sunflower oil
75 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Boil plenty of salted water in a pot or saucepan for the rice. Grate the ginger and crush or mince the garlic. Finely chop the scallions and separate the white part from the greens.
Add half of the ginger to the saucepan and boil the rice for 10 minutes until done, then drain and set aside. Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the white part of the scallions with the garlic, the curry spices and the rest of the ginger for 1 - 2 minutes.
Stir in the vegetable mix and fry for 6 - 8 minutes over medium-high heat, or until done. Meanwhile, chop the chili pepper* into rings and cut the lime into wedges.
*Take care, this ingredient is spicy! Use as preferred.
Add the coconut milk and the stock, then bring to the boil. Reduce the heat to medium-low, then cover with the lid and allow to reduce gently for 6 - 7 minutes. Remove the lid and reduce further until the sauce reaches your preferred texture. Shortly before serving, stir in the fish medley and poach for 1 - 2 minutes.
Season the curry with (per person) 1 tsp fish sauce* and the juice of one lime wedge, then cook for 1 more minute. Taste and add the chili pepper as preferred, along with more fish sauce or lime juice if necessary. Season to taste with salt and pepper.
*Take care, this ingredient is salty! Use as preferred.
Transfer a portion of rice to a small bowl and pack it tightly, then turn it out onto a plate. Repeat with the rest of the rice. Serve the curry with the rice and garnish with the scallion greens, the rest of the lime wedges and some chili pepper as preferred.