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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Coconut Curry Soup

Coconut Curry Soup

Coconut Curry Soup

For the Soup:

1 tablespoon olive oil
1 large sweet potato
1 large yellow onion, chopped
13 ounces coconut milk
2 cups almond milk
2 tablespoons curry powder
red or cayenne pepper
1/2 teaspoon ginger
1/2 teaspoon salt

For the Roasted chickpeas:
1 can chickpeas, drained and rinsed
1/2 tablespoons coconut oil
1/2 teaspoon ginger
1/2 teaspoon curry powder
1/4 teaspoon salt
plain greek yogurt, for serving


Preheat the oven to 400°F.
Poke the sweet potato several times with a fork and wrap it in foil
Bake the sweet potato in the oven until very soft, about 50 to 60 minutes.
Prepare the roasted chickpeas. Drain and rinse the canned chickpeas. Put them in a mixing bowl and toss them with the coconut oil, ground ginger and salt. Spread the chickpeas on a parchment-lined baking sheet and bake at 400 degrees (with the sweet potato) for 20 to 30 minutes until browned and crispy. Remove from oven and set aside.
While you’re roasting the sweet potato, prepare the remainder of the recipe. In a large pot, sauté the onion in olive oil over medium heat until soft and browned, about 15 to 20 minutes.
In a blender, add the coconut milk, almond milk, curry powder, ground ginger, cayenne, salt. Add the sautéed onion and roasted sweet potato and blend until completely smooth.
Pour the soup into a pot and heat just until it reaches a gentle boil.
Serve in bowls with plain Greek yogurt and roasted chickpeas on top!

Recipe Source:

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