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 Coconut Curry with Green Beans & Cinnamon Brown Rice
Fragrant brown rice, studded with cinnamon-spiced golden onions, is the perfect base for our coconut fish curry. Green beans bring the veggies. A twist of lime, squeezed in just before serving, keeps it tasting fresh and vibrant.
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 unwaxed lime
- 240g green beans
- 4 x basa fillets (Fish)
- 80g creamed coconut
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- ¾ tsp green cardamom powder (green cardamom powder)
- 2 tbsp Sri Lankan spice blend (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- ½ tsp ground cinnamon
- 1 handful of fresh coriander
- 1 onion
- 200g baby tomatoes
- 200g brown rice (100% Brown Rice)
- 4cm fresh ginger
Nutritional Information
Calories: 558
Protein: 33g
Carbs: 56g
Fat: 23g
Basa Coconut Curry with Green Beans & Cinnamon Brown Rice
Fragrant brown rice, studded with cinnamon-spiced golden onions, is the perfect base for our coconut fish curry. Green beans bring the veggies. A twist of lime, squeezed in just before serving, keeps it tasting fresh and vibrant.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug, a large frying pan, a medium saucepan & a grater
Boil & prep
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
- Meanwhile, finely slice the onion. Halve the tomatoes. Finely grate the ginger. Roughly chop the coriander
Soften the onion
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add half the onion and cook for 4-5 mins, stirring occasionally until softened
- Add the cinnamon, season with salt and pepper, then cook for another 2 mins. Remove from the pan and set aside
Combine the flavours
- Reheat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the remaining onion and cook for 3-4 mins, until softened
- Add the tomatoes, Sri Lankan spice blend, ginger and cardamom and cook for another 2-3 mins, then stir in the stock powder, creamed coconut, three-quarters of the coriander and 450ml water. Bring to the boil and stir to dissolve the coconut
Cook the basa & green beans
- Dice the basa into 3cm chunks, then lay evenly into the curry and simmer for 12 mins, until cooked through
- Meanwhile, trim the green beans
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the green beans and boil for 3-4 mins, until soft
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Squeeze the juice from half the lime into the curry. Season to taste
- Stir the cinnamon onion into the rice, then serve into bowls, with the curry and green beans alongside. Garnish with the remaining coriander and lime, cut into wedges
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