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Fish curry with coconut brown rice
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A few additions to a ready-made curry paste give this Thai-inspired dish a surprising depth of flavour. Poaching the fish keeps it delicate, while butternut squash is a source of vitamin A.
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¼ essential Waitrose butternut squash (about 250g), peeled and chopped into 2-3cm pieces
1 tbsp vegetable oil (or coconut oil, melted)
125g essential Waitrose wholegrain rice
200ml essential Waitrose reduced-fat coconut milk
1 onion, finely sliced
30g fresh root ginger, finely chopped
1 heaped tbsp Cooks’ Ingredients Thai red curry paste
200ml fresh fish stock
2 x 150g firm white fish fillets (such as cod or haddock)
1. Preheat the oven to 200˚C, gas mark 6. Arrange the squash on a foil-lined baking tray; drizzle with ½ tbsp oil, season and roast for 20 minutes, until tender.
2. Meanwhile, put the rice in a pan with 250ml water and 50ml coconut milk. Bring to a boil, then simmer, covered, for 20-25 minutes.
3. In a large pan, heat the remaining ½ tbsp oil and fry the onion and ginger for 3-4 minutes, until fragrant. Add the curry paste and cook for 2 minutes, until it begins to colour. Add the fish stock and remaining 150ml coconut milk, then simmer for 10 minutes. Add the fish, cover and simmer gently for 5-6 minutes, until cooked through.
4. Toss the squash through the rice. Divide between shallow bowls, top with the curry and garnish with roughly chopped coriander and lime wedges, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more
Typical values per serving:
This recipe was first published in January 2015.