The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Basa Peanut Korma with Brown Rice, Leek & Corn
Tender, responsibly-sourced basa and seasonal veggies simmer away in our fragrant korma curry. Creamy coconut and peanut butter enrich the decadent sauce. Ginger and lime bring fresh aromatics. Fluffy brown rice to soak up all that flavour.
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 unwaxed lime
- 4 x basa fillets (Fish)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 3 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 40g creamed coconut
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 pepper
- 200g brown rice (100% Brown Rice)
- 1 onion
- 1 leek
- 80g baby corn
- 1 handful of fresh coriander
Nutritional Information
Calories: 581
Protein: 34g
Carbs: 57g
Fat: 25g
Basa Peanut Korma with Brown Rice, Leek & Corn
Tender, responsibly-sourced basa and seasonal veggies simmer away in our fragrant korma curry. Creamy coconut and peanut butter enrich the decadent sauce. Ginger and lime bring fresh aromatics. Fluffy brown rice to soak up all that flavour.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a sieve & a measuring jug
Get the rice on & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, finely slice the onion. Dice the peppers into 2cm chunks. Trim and slice the leek into 1/2cm half-moons. Halve the baby corn lengthways. Roughly chop the coriander
Soften the veg
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the leek, onion and pepper and cook for 6-7 mins, until soft. Season with salt and pepper
- In the measuring jug, mix the peanut butter with 2 tbsp boiling water to form a smooth paste, then slowly top up with 250ml boiling water. Stir in the creamed coconut until dissolved
Combine the flavours
- Add the korma paste, curry powder and ginger & garlic paste to the pan and cook for another 2 mins. Stir in the coconut mixture and bring to the boil. Season with salt and pepper
Simmer the fish
- Dice the basa into 3cm chunks and lay evenly into the curry, along with the baby corn and half the coriander
- Simmer for 12 mins, until the sauce thickens and the fish is cooked through
Plate up
- Quarter the lime. Add a squeeze of lime juice to the curry and season to taste
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the basa curry into bowls, with the rice alongside. Garnish with the remaining lime wedges and coriander
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