Thai Fish Curry

Name: Thai Fish Curry with Spinach, Sugar Snaps and Coconut Milk
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 150 Grams of Jasmine rice; 350 ML of Water; 1 Tsp of Salt; 350 Grams of Nile perch fillet; 1 Pieces of Red onion; 3 Pieces of Garlic cloves; 1 Pieces of Carrot; 200 Grams of Spinach; 100 Grams of Sugar snap peas; 30 Grams of Ginger; 2 Tbsp of Vegetable oil; 20 Grams of Red curry paste; 400 Grams of Chopped tomatoes; 200 ML of Coconut milk; 50 ML of Water; 1 Pieces of Lime leaves; 15 ML of Fish sauce; 1 Pieces of Lime; 1 Tsp of Salt; 1 Tsp of Black pepper; 15 Grams of Fresh coriander; 1 Pieces of Large red chilli

with Spinach, Sugar Snaps and Coconut Milk

Delicious and easy Thai dinner.

Cals 765 · Prot 50 · Carbs 109 · Fat 21

Chef's choice

Family Friendly

30 min

Thai Fish Curry with Spinach, Sugar Snaps and Coconut Milk

Delicious and easy Thai dinner.

Cals 765 · Prot 50 · Carbs 109 · Fat 21

Chef's choice

Family Friendly

Ingredients

Rice

Jasmine rice

150 Grams

Water

350 ML

Salt

0.5 Tsp

Curry

Nile perch fillet 6*

350 Grams

Red onion

1 Piece

Garlic cloves

3 Pieces

Carrot

1 Piece

Spinach

200 Grams

Sugar snap peas

100 Grams

Ginger

30 Grams

Vegetable oil

2 Tbsp

Red curry paste 7*

20 Grams

Chopped tomatoes

400 Grams

Coconut milk

200 ML

Water

50 ML

Lime leaves

0.7 Pieces

Fish sauce 6*10*

15 ML

Lime

1 Piece

Salt

0.5 Tsp

Black pepper

0.5 Tsp

To serve

Fresh coriander

15 Grams

Large red chilli

1 Piece

Allergens

*6 Fish, *7 Crustaceans, *10 Wheat

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3200 / 765
Fats (g)	20.8
of which saturated (g)	10.5
Carbohydrates (g)	109
of which sugars (g)	18.1
Fibers (g)	14.8
Proteins (g)	49.8
Salt (g)	3.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook rice

In a medium pot, combine washed and drained jasmine rice, water, and salt. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 10 min until water is absorbed. Remove from the heat and let stand, covered, for 10 min. Fluff with fork before serving.

2 Prep curry

Meanwhile, prepare the curry. Cut the fish to cubes. Peel and chop the onion and garlic. Peel and cut the carrots to small cubes. Wash and dry the spinach and sugar snap peas. Cut the sugar snap peas to strips. Chop the spinach. Peel and grate the ginger. Slice the red chilli (remove the seeds if you prefer a milder heat).

3 Cook curry

Heat oil in a large pot. Cook the onion and carrot, stirring, for 5 min. Add the garlic, ginger, and red curry paste (spicy!), cook for 2 min. Add 200 g of chopped tomatoes, the coconut milk, measured water, lime leaves, and fish sauce. Bring to a simmer, cover, and stew for 10 min.

4 Add fish

Add fish cubes, and simmer for 2 min.

5 Add and serve

Add the spinach and sugar snap strips. Cook for a final 2-3 min. Season the curry with lime juice, salt and pepper. Serve with the cooked jasmine rice and chopped fresh coriander. Garnish with red chilli slices (spicy!).

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