THAI GREEN FISH CURRY | SAINSBURY'S RECIPES
A piping hot bowl of tender fish chunks, creamy coconut milk and baby spinach. This Thai green fish curry recipe is yours in just 20 minutes
Provided by Sainsbury's
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 12
Steps:
Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.
Meanwhile, heat the oil in a large pan. Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the fish sauce. Cook for a further 5 minutes.
Stir in the fish pie mix and cook for 1 minute. Add the spinach and coconut milk, then cook gently for 2 minutes, but don't boil. Stir through the lemon juice and most of the coriander leaves. Garnish with the remaining coriander and chilli and serve with the rice.
Cook's tip: for a thicker curry, use full-fat coconut milk.
Nutrition Facts : Calories 384 calories, FatContent 5.3 grams, SaturatedFatContent 1.9 grams, SugarContent 8.0 grams, SodiumContent 1900.0 milligrams salt, CarbohydrateContent 57.4 grams, FiberContent 3.8 grams, ProteinContent 24.8 grams
BEEF CURRY RECIPES - BBC GOOD FOOD
Stir up a fragrant beef curry to excite your tastebuds. We have dishes from around the world, including keema, beef rendang and spicy red Thai meatballs.
Provided by Good Food team
Number Of Ingredients 1
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VEGAN THAI GREEN CURRY RECIPE - BBC GOOD FOOD
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Total Time 30 minutes
Category Dinner
Calories 436 calories per serving
- Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.
THAI GREEN FISH CURRY | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 20 minutes
Cuisine Thai
Calories 384 calories per serving
Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.
Meanwhile, heat the oil in a large pan. Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the fish sauce. Cook for a further 5 minutes.
Stir in the fish pie mix and cook for 1 minute. Add the spinach and coconut milk, then cook gently for 2 minutes, but don't boil. Stir through the lemon juice and most of the coriander leaves. Garnish with the remaining coriander and chilli and serve with the rice.
Cook's tip: for a thicker curry, use full-fat coconut milk.
GREEN CURRY CHICKEN RECIPE | TYLER FLORENCE | FOOD NETWORK
Reviews 4.4
Total Time 45 minutes
Category main-dish
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- Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.
EASY CURRY PASTE RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving
- To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
- Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.
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