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Double Curry Seabass with Coconut Lime Rice
Full of indulgent flavour, try this show-stopper double Thai curry. Expertly crafted by Mindful Chef x Giggling Squid. You’ll make a fragrant curry, featuring both Thai red and Thai green curry paste, as well as creamy coconut milk and aromatic lemongrass. Simmer with green beans, vibrant courgette and leafy spinach for that green goodness. Top with crispy responsibly-sourced sea bass and serve alongside zesty and creamy coconut lime rice. It’s a celebration of Thailand on your table!
6 plants
Serving size
Ingredients
- 6 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 6 tbsp thai green curry paste (green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 handful of fresh coriander
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 200g brown rice (brown rice (100%))
- 80g baby spinach
- 400ml coconut milk (Coconut, Water)
- 1 tsp turmeric (use half)
- 240g green beans
- 1 unwaxed lime
- 2 courgette
- 4 sea bass fillets (Fish)
Nutritional Information
Calories: 602
Protein: 28g
Carbs: 51g
Fat: 30g
Double Curry Seabass with Coconut Lime Rice
Full of indulgent flavour, try this show-stopper double Thai curry. Expertly crafted by Mindful Chef x Giggling Squid. You’ll make a fragrant curry, featuring both Thai red and Thai green curry paste, as well as creamy coconut milk and aromatic lemongrass. Simmer with green beans, vibrant courgette and leafy spinach for that green goodness. Top with crispy responsibly-sourced sea bass and serve alongside zesty and creamy coconut lime rice. It’s a celebration of Thailand on your table!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan or wok, a grater & a measuring jug
Get the rice on & prep the veg
- Rinse the rice
- Add the rice to the saucepan and boil for 25 mins, then drain
- Trim and cut the green beans into thirds. Cut the courgettes into half-moons. Rinse the spinach
- Finely chop the coriander. Zest and quarter the lime
Combine the flavours
- Heat the large frying pan or wok with 1 tsp oil on medium heat. Once hot, add the green beans and courgettes
- Cook for 3-4 mins until softening, then add the half pack of turmeric, the Thai green paste, Thai red paste and lemongrass puree. Cook for 1 min
- Add the tamari, half of the coconut milk and 150ml water
- Simmer for 5-6 mins, until the sauce has reduced and the veg softened. Stir in the spinach in the final minute
Time to grill
- Place the sea bass skin-side up on the foil-lined tray. Season with salt and drizzle with 1 tsp oil
- Grill for 9 mins, until the skin is crispy.
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Meanwhile, make the coconut lime rice
- Reheat the empty saucepan on medium-high heat and add the remaining coconut milk
- Simmer for 5-7 mins, until the coconut milk has reduced by half and thickened
- Stir in the cooked rice, zest and juice from the lime, then season with salt and pepper
Plate up
- Serve the double curry and rice into bowls. Top with the crispy sea bass and garnish with the coriander
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