Creamy Coconut Fish Curry with Jasmine Rice

Ready in 30 minutes • Serves 2
This dish most recently appeared in Bargain Box (3 Nights For 2) on Sunday, November 28, 2021.

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Looking for a rich and flavorful meal to stomp out your hunger? Then we've got you sorted! Try out our creamy coconut fish curry over rice - inspired by the flavours of Asia, with one bite your tastebuds can't get enough of.

Ingredients

Rice

1 1/8 cup boiling water
150g jasmine rice

Curry

50g baby spinach
300g frozen fish fillets, defrosted
1 tsp sugar
1/2 Tbsp soy sauce
200g coconut milk
2/3 cup water
1 pack curry spices
1 drizzle of oil
1 tsp ginger, finely grated
1 baby bok choy, sliced
1 carrot, cut in half & thinly sliced on an angle
1/2 brown onion, thinly sliced

To Serve

1/2 pack coconut thread

Steps

Bring a half-full kettle to the boil.
Combine rice, boiling water measure and a pinch of salt in a small pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
Slice onion, carrot and bok choy. Finely grate ginger.
Heat oil in a medium fry-pan (or pot) on medium heat. Cook onion for 2-3 minutes, until softened. Add carrot, ginger and curry spices and cook a further 1-2 minutes, until fragrant. Add water measure, coconut cream, soy sauce and sugar. Bring to a simmer and cook for 4-5 minutes, until vegetables start to soften.
Pat fish dry, remove any remaining scales or bones and and season with salt and pepper. Add fish to curry, ensuring it is submerged in sauce. Bring to a simmer and cook gently for about 6 minutes, until fish is just cooked through. Gently stir through bok choy and spinach and season to taste with salt and pepper.
Rice and fish curry topped with coconut thread.

Nutritional Information

Energy	2936 kj 702 kcal
Protein	38.0g
Carbohydrate	74.6g
Fat	26.0g