Yellow Thai coconut, haddock curry with black rice by Mindful Chef | Mealz

Yellow Thai coconut, haddock curry with black rice

2 Servings

5 min Prep, 25 min Cook

Easy

Contains 2 x 150g haddock (fish) and more

Rating:

This yellow coconut curry, infused with Thai flavours, is paired with generous chunks of Cornish haddock and crisp sugar snap peas, and served with antioxidant rich black rice.


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Ingredients

Cooking Stages

    • Boil a kettle. Rinse the black rice and place in a saucepan with 400ml boiling water and a pinch fo sea salt. Simmer for 25-30 mins until cooked.

    • Thinly slice the onion and cut the red pepper into bite-sized pieces. Trim the sugar snap peas. Roughly chop the coriander. Cut the haddock into bite-sized chunks.

    • Heat a medium-sized pan with ½ tbsp oil on a medium heat, add the Yellow Thai curry paste for 1 min, then add the onion and cook for 7 mins. Then add the haddock, red pepper and sugar snap peas, stir to coat in the paste.

    • Add the coconut milk, season with sea salt and black pepper and simmer for 5 mins with the lid on, then 5 mins with the lid off to reduce the sauce, stirring occasionally until the fish is cooked through. Then stir through half of the coriander.

    • Drain the black rice.

    • Serve the Yellow Thai fish curry in a bowl alongside the black rice and garnish with the remaining coriander.

Nutrition Facts

Serving Size 524 g

Amount Per Serving
Calories 586.5 cals29%
% Daily Value*
Kilojoules 2457.5 kJ29%
Fat 14.7 g23%
Sodium 922 mg40%
Carbohydrate 59.7 g20%
Protein 43.1 g86%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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