Fish curry with coconut brown rice
Waitrose and Partners

Fish curry with coconut brown rice

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.

    Healthy1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins


  • 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)