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.
Serving size
Ingredients
Ingredients
-
100g rice (brown) (use half)(100% Brown Rice)
- 1 chilli (use half)
- 80g mangetout (use half)
- 1 pepper (use half)
-
1 tbsp tamari (use half) (Soya)(water, soybeans, salt, spirit vinegar)
-
4 tsp ginger & garlic paste (use half)(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime (use half)
- 40g creamed coconut (use half)
- 1 pak choi (use half)
- 1 handful of fresh coriander (use half)
- 1 basa fillet (Fish)
-
3 tbsp thai red curry paste (use half)(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.)
Allergens
Contains:
Soya, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 119Kcal | 567Kcal |
| 499kJ | 2374kJ | |
| Fat | 4.9g | 23g |
| of which saturates | 2.8g | 13g |
| Carbohydrates | 12g | 58g |
| of which sugars | 1.8g | 8.8g |
| Protein | 7.6g | 36g |
| Salt | 0.39g | 1.8g |
| Fibre | 2.7g | 13g |
Ingredients
Ingredients
-
100g rice (brown)(100% Brown Rice)
- 1 chilli
- 80g mangetout
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
1 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 1 pepper
-
3 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.)
- 40g creamed coconut
- 1 handful of fresh coriander
- 1 unwaxed lime
- 1 pak choi
- 2 basa fillets (Fish)
Allergens
Contains:
Soya, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 120Kcal | 563Kcal |
| 500kJ | 2357kJ | |
| Fat | 4.9g | 23g |
| of which saturates | 2.8g | 13g |
| Carbohydrates | 12g | 58g |
| of which sugars | 1.9g | 8.8g |
| Protein | 7.5g | 35g |
| Salt | 0.39g | 1.8g |
| Fibre | 2.7g | 13g |
High protein
1/3 daily fibre
5 plants
Thai Red Basa Curry with Brown Rice & Veg
Our spin on a classic: We bake responsibly-sourced basa with fragrant ginger, garlic and Thai curry paste in a creamy sauce. Dish it up with fluffy rice and vibrant pepper and pak choi, stir-fried to perfection. Finish with a sprinkle of fresh chilli and lashings of lime.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a medium baking dish, medium frying pan, a measuring jug & a sieve
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 200ml boiling water
- Roughly chop the coriander. Trim the pak choi and separate the leaves. Dice the pepper into 1cm chunks. Quarter the lime. Deseed and finely slice the chilli
Simmer the curry sauce
- Heat the medium frying pan with 2 tsp oil on medium heat. Once hot, add the ginger & garlic paste and Thai curry paste. Cook for 2 mins, until fragrant
- Stir in the coriander, coconut mixture and half 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 medium baking dish and pour over the curry sauce. Squeeze in the juice from 1 lime wedge. Grill for 15 mins, until cooked through
Cook the veg
- Reheat the frying pan with 1 tsp 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 half of the lime. 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
- Share the rice between 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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