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.
Thai Red Basa Curry with Brown Rice & Veg
Our spin on a classic: We bake responsibly-sourced basa with fragrant ginger, garlic and curry paste in a creamy sauce. Dish it up with fluffy rice and vibrant pepper and pak choi, stir-fried in nutty sesame oil. Finish with a sprinkle of fresh chilli and lashings of lime.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 160g mangetout
- 1 chilli
- 1 pepper
- 4 x basa fillets (Fish)
- 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.)
- 80g creamed coconut
- 1 unwaxed lime
- 200g brown rice (100% Brown Rice)
- 1 handful of fresh coriander
- 2 pak choi
Nutritional Information
Calories: 511
Protein: 35g
Carbs: 55g
Fat: 18g
Thai Red Basa Curry with Brown Rice & Veg
Our spin on a classic: We bake responsibly-sourced basa with fragrant ginger, garlic and curry paste in a creamy sauce. Dish it up with fluffy rice and vibrant pepper and pak choi, stir-fried in nutty sesame oil. Finish with a sprinkle of fresh chilli and lashings of lime.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a kettle
- Pull out a large baking dish, a medium frying pan, a measuring jug, a sieve & a grater
Boil & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, dissolve the creamed coconut in the jug with 300ml boiling water
- Roughly chop the coriander. Trim the pak choi and separate the leaves. Dice the peppers into 1cm chunks. Quarter the lime. Deseed and finely dice the chilli
Simmer the curry sauce
- Heat the medium frying pan with 2 tsp oil on medium heat. Once hot, add the ginger and garlic paste and Thai curry paste. Cook for 2 mins, until fragrant
- Stir in the coriander, coconut mixture and half of the tamari. Simmer for 2-3 mins, until thickened slightly. Season with salt and pepper
- Preheat the grill to high (240C)
Grill the basa
- Pat the basa dry with kitchen paper, then place into the baking dish and pour over the curry sauce. Squeeze in the juice from 1 lime wedge. Grill for 11 mins, until cooked through
Cook the veg
- Reheat the frying pan with 1tsp oil on medium-high heat. Once hot, add the pak choi, pepper, mangetout and a pinch of chilli. Cook for 4-5 mins, until softened, then add the remaining tamari squeeze in the juice from 1 lime wedge. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the coconut rice onto plates, with the veg alongside. Top with the basa and pour over the remaining sauce from the dish. Garnish with the remaining chilli (for those who'd like more heat) and the remaining lime wedges for squeezing over
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