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
- 15g creamed coconut (use half)
- 1 basa fillet (Fish)
-
3 tbsp thai green curry paste (use half)
-
1 tbsp tamari (use half) (Soya)
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
- 1 shallot (use half)
- 1 fresh lemongrass stalk (use half)
- 4cm fresh ginger (use half)
- 2 garlic clove
- 80g baby corn (use half)
- 40g sugar snap peas (use half)
-
100g rice (brown) (use half)
Fish, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 76Kcal | 442Kcal |
| 320kJ | 1848kJ | |
| Fat | 1.7g | 9.8g |
| of which saturates | 0.9g | 5.1g |
| Carbohydrates | 9g | 53g |
| of which sugars | 1.3g | 7.3g |
| Protein | 6.0g | 35g |
| Salt | 0.31g | 1.8g |
| Fibre | 1.5g | 8.6g |
Ingredients
Ingredients
- 2 basa fillets (Fish)
- 1 fresh lemongrass stalk
-
3 tbsp thai green curry paste
- 40g sugar snap peas
- 80g baby corn
- 2 garlic clove
-
100g rice (brown)
-
1 tbsp tamari (Soya)
- 1 handful of fresh coriander
- 1 shallot
- 15g creamed coconut
- 1 unwaxed lime
- 4cm fresh ginger
Fish, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 80Kcal | 433Kcal |
| 335kJ | 1812kJ | |
| Fat | 1.8g | 9.7g |
| of which saturates | 1.0g | 5.1g |
| Carbohydrates | 10g | 53g |
| of which sugars | 1.4g | 7.3g |
| Protein | 6.2g | 33g |
| Salt | 0.33g | 1.8g |
| Fibre | 1.6g | 8.5g |
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 lidded medium frying pan, a sieve, a measuring jug & a grater
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked
- Cut the corn into thirds widthways
- In the final 2-3 mins, add the corn and sugar snap peas to the rice and cook until tender, then drain together
- Dissolve the creamed coconut in the jug with 300ml boiling water (150ml for 1 person)
Build the broth
- Thinly slice the shallot. Finely chop or grate the ginger and garlic. Use the back of a knife to bruise the length of the lemongrass. Quarter the lime. Roughly chop the coriander
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the shallot and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the ginger, garlic and Thai curry paste and cook for 2 mins, until fragrant, then add in the coconut mixture, the tamari and the lemongrass stalk
Simmer the fish
- Bring the sauce to a boil, lay the fish evenly in the pan and cover with a lid. Simmer for 11 mins, until cooked through
- Add half the coriander and the juice of half the lime into the basa. Taste and season if needed
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the rice and veg between bowls, then top with the basa. Spoon over the Thai green broth and garnish with the remaining coriander and lime wedges to finish
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