Thai Green Curry with Fish

Thai Green Curry with Fish

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.

Serves: 4
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.

Recipe source…

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Thai Beef Salad

Thai Beef Salad

Thai Beef Salad

500 g rump steak, trimmed of all visible fat
200 g rocket or mixed lettuce leaves, washed and drained
2 Lebanese cucumbers, thinly sliced
1 punnet cherry tomatoes
2 tablespoons mint leaves, finely sliced

Thai-style dressing:
2 cloves garlic, crushed
1/4 cup coriander leaves
1 small red chilli, seeds removed and chopped, (use 2 chillies if you like it spicy)
2 tablespoons lime or lemon juice
1 tablespoon fish sauce
1 tablespoon palm or brown sugar
6 spring onions, sliced
Cooking method

1. Season the meat well with the pepper and seal in a non-stick pan over a high heat until well browned on both sides but rare inside. (Depending on the pan used, you may need to brush the pan surface lightly with oil to prevent the meat from sticking). Transfer the meat to a plate and allow it to rest for 4 to 5 minutes to let the meat fibres relax and help keep the juices in the meat.

2. Slice the meat thinly across the grain and place in a bowl. Add the rocket (or mixed lettuce leaves), cucumber, cherry tomatoes and mint.

3. To make the dressing, place the garlic, coriander, chillies, lime juice, fish sauce and spring onions in a food processor and process until well blended, about 1 minute.

4. Toss the beef and salad vegetables with the dressing and serve at once.

Recipe Source: Better Health

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