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Vietnamese-style Basa Curry with Brown Rice Noodles, Pak Choi & Dill
Experience the vibrant flavours of Vietnam with this brilliant basa fish curry, infused with fragrant lemongrass and ginger. Coconut cream and curry powder create a golden hue. Serve with brown rice noodles, pak choi, mangetout, and dill for extra freshness.
Prep in 10
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- ½ tsp chilli flakes
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 80g mangetout
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 2 pak choi
- 40g creamed coconut
- 2 basa fillets (Fish)
- 1 handful of fresh dill
Nutritional Information
Calories: 550
Protein: 37g
Carbs: 52g
Fat: 23g
Ingredients
- 0.5 tsp chilli flakes (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 basa fillet (Fish)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 80g mangetout (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 handful of fresh dill (use half)
- 2 pak choi
- 40g creamed coconut (use half)
Nutritional Information
Calories: 573
Protein: 40g
Carbs: 54g
Fat: 24g
Vietnamese-style Basa Curry with Brown Rice Noodles, Pak Choi & Dill
Experience the vibrant flavours of Vietnam with this brilliant basa fish curry, infused with fragrant lemongrass and ginger. Coconut cream and curry powder create a golden hue. Serve with brown rice noodles, pak choi, mangetout, and dill for extra freshness.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a sieve & a measuring jug
Do the prep
- Trim and cut the pak choi into bite-sized pieces. Roughly chop the dill. Dice the basa into 3cm chunks
- Dissolve the creamed coconut in the jug with 300ml boiling water (150ml for 1 person)
Time to noodle
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Build the dish
- Meanwhile, heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the ginger & garlic paste, lemongrass puree and curry powder. Cook for 1-2 mins, until fragrant
- Add the coconut mixture and tamari to the pan, bring to the boil and simmer for 2 mins
- Lay the basa evenly in the pan, then lower the heat and simmer for 12 mins, until the fish is cooked through
- In the final 3 mins, add the mangetout and pak choi
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Season with salt and pepper, then squeeze in the juice from the lime (or to taste)
- Share the noodles between bowls, and spoon over the basa curry. Garnish with the dill and chilli flakes (for those who'd like the heat)
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