Coconut Fish Tom Kha Gai Curry with Red Rice & Thai Basil

Coconut Fish Tom Kha Gai Curry with Red Rice & Thai Basil

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, June 21, 2020.
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Ingredients

Rice

  • 1/2 carrot, grated
  • 2 Tbsp red rice

Curry

  • 1/4 brown onion, finely chopped
  • 1/2 baby bok choy, thinly sliced
  • 150g market fish, sliced 3cm
  • 1/4 tsp oil
  • 1/2 pack tom yum lemongrass paste
  • 50ml light coconut milk
  • 1/4 cup chicken stock
  • 1/2 tsp fish sauce
  • 3 Tbsp frozen peas
  • 1/2 pack baby spinach

To Serve

  • 1/4 bunch Thai basil, leaves picked
  • 1/4 pack mung bean sprouts

Steps

  1. Before you start. Bring pot of salted water to the boil.
  2. Prep carrot & cook rice. Prep carrot. Cook rice in pot of boiling water for about 25 minutes, until tender. Drain and return to pot with carrot. Season with salt and keep warm.
  3. Prep curry. Prep onion and bok choy. Pat fish dry, remove any scales or bones and slice 3cm. Set aside.
  4. Cook curry. Heat oil in a fry-pan on medium-high heat. Cook onion for about 2 minutes, until soft. Add tom yum paste and cook for a further 1 minute, or until fragrant. Add coconut milk, chicken stock and fish sauce and bring to a simmer.
  5. Simmer curry on medium heat for about 2 minutes, until slightly reduced. Add fish and peas, fully submerge and cook for about 3 minutes, until fish and peas are just cooked. Carefully stir through bok choy and spinach to warm and season with salt.
  6. To finish. Prep Thai basil.
  7. Serve. Rice topped with curry, mung bean sprouts and Thai basil.

Nutritional Information

Energy 1672 kj
400 kcal
Protein 40.1g
Carbohydrate 28.3g
Fat 12.3g