Fish curry with coconut brown rice

Name: Fish curry with coconut brown rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: ¼ essential Waitrose butternut squash (about 250g), peeled and chopped into 2-3cm pieces; 1 tbsp vegetable oil (or coconut oil, melted); 125 g essential Waitrose wholegrain rice; 200 ml essential Waitrose Reduced Fat Coconut Milk; 1 onion, finely sliced; 30 g fresh root ginger, finely chopped; 1 tsp heaped Cooks’ Ingredients Thai red curry paste; 200 ml fresh fish stock; 150 g firm white fish fillets (such as cod or haddock)

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.

4.5 out of 5 stars(2) Rate this recipe

Gluten freeHealthy1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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 tsp heaped Cooks’ Ingredients Thai red curry paste
200ml fresh fish stock
2 x 150g firm white fish fillets (such as cod or haddock)

Method

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.
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.
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.
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.