Thai Green Curry with Fish
Enjoy a light Thai inspired dish using your favourite vegetables and protein. Try using fish instead of chicken for a new twist on the classic.
Cooking time: 30 minutes
400ml reduced fat coconut milk
250ml reduced salt chicken stock
2-3 tablespoons green curry paste
3 kaffir lime leaves, finely shredded
300g pumpkin, peeled and chopped
500g Sealord Simply Natural frozen dory fillets*
230g can bamboo shoots, drained
600g Birds Eye frozen vegies (eg green beans, carrot, broccoli)*
1 tablespoon fish sauce
1 tablespoon palm sugar, grated
2 tablespoons Thai basil leaves, torn
1 ½ cup Sunrice Doongara clever white rice*
2 stalks lemon grass, halved
Make this meal healthier by using Tick approved ingredients.
*Products available with the Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.
1. Put the coconut milk, stock, green curry paste and kaffir lime leaves in wok or large pot and bring to the boil. Cook over a high heat until the sauce starts to thicken slightly. Add the pumpkin and simmer for 10 minutes or until it starts to soften
2. Add the fish and bamboo shoots, reduce the heat and simmer for 10 minutes or until the fish is cooked through. Add the Birds Eye frozen vegies, fish sauce and palm sugar and cook uncovered until the vegetables are soft.
3. Remove from the heat and stir through half the basil leaves.
4. Put the rice, lemon grass and 4 cups of water in a pot, bring to the boil and cook over a high heat until steam holes appear in the top of the rice. Reduce the heat to low, cover and cook over a low heat for 10 minutes or until all the liquid is absorbed and the rice is tender. Transfer rice to bowls, spoon over curry and scatter with remaining basil leaves.