Thai yellow fish curry with black rice

This Thai yellow curry is fragrant, creamy and packed with fish and crunchy veg. We use the Marine Conservation Society-approved fish coley for sustainability. Served on inky black rice.

We deliver all this

  • 100g black rice
  • 1 brown onion
  • 1 red pepper
  • 1 tsp oil
  • 200ml coconut milk
  • 2 garlic cloves
  • 2 tbsp yellow Thai curry paste
  • 2 x 150g coley supreme (skin off)
  • 4cm fresh ginger
  • 80g mangetout
  • Large handful of fresh coriander

Macros

598 calories • 56g carbs • 26g fat • 35g protein

Allergens:

Fish

Cuisine

Asian

Season

Spring

Method

1. Boil a kettle. Rinse the black rice and place in a saucepan with 500ml boiling water and a pinch of sea salt. Simmer for 25-30 mins until cooked.

2. Peel and finely chop or grate the garlic and ginger. Thinly slice the onion and cut the red pepper into bite-sized pieces. Trim the mangetout. Roughly chop the coriander. Cut the coley into bite-sized chunks.

3. Heat a medium-sized pan with 1 tsp oil on a medium heat, add the yellow Thai curry paste for 1 minute, then add the garlic, ginger and onion and cook for 7 mins. Then add the red pepper, the mangetout and stir to coat in the paste. Then add the coconut milk, season with sea salt and black pepper and simmer for 5 mins.

4. Add the coley to the pan and cook for a further 5-7 mins with the lid on, until the fish is cooked through. Then stir through half of the coriander.

5. Drain the black rice.

6. Serve the Thai yellow fish curry in two warm bowls alongside the black rice and garnish with the remaining coriander.

Recipe for two people, halve the ingredients for one person