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 | 73Kcal | 442Kcal |
| 307kJ | 1848kJ | |
| Fat | 1.6g | 9.8g |
| of which saturates | 0.9g | 5.1g |
| Carbohydrates | 9g | 53g |
| of which sugars | 1.2g | 7.4g |
| Protein | 5.8g | 35g |
| Salt | 0.29g | 1.7g |
| Fibre | 1.4g | 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 | 77Kcal | 433Kcal |
| 320kJ | 1812kJ | |
| Fat | 1.7g | 9.7g |
| of which saturates | 0.9g | 5.1g |
| Carbohydrates | 9g | 53g |
| of which sugars | 1.3g | 7.3g |
| Protein | 5.9g | 33g |
| Salt | 0.31g | 1.8g |
| Fibre | 1.5g | 8.5g |
Thai Green Basa Broth with Brown Rice, Sugar Snap Peas & Coriander
This recipe is designed to be more nutrient dense, and packed into a smaller portion. Turn up the comfort with a creamy coconut broth, infused with fragrant lemongrass, aromatic Thai green curry paste, umami tamari and sharp ginger. It's joined by flaky responsibly-sourced basa, fluffy brown rice, golden sweet corn and crunchy sugar snaps. Finish with a sprinkle of fresh-cut coriander 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 lidded frying pan, a sieve, a measuring jug & a grater
Get started
- 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 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 olive 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, tamari and lemongrass
Simmer the fish
- Bring the broth to a boil, lay the basa evenly in the pan and cover with a lid. Simmer for 11 mins, until cooked through
- Add half the coriander and the juice from half the lime. 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. Ladle over the Thai green broth. Garnish with the remaining coriander and lime wedges, for squeezing over
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