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.

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.


  • 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)


  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.


Typical values per serving when made using specific products in recipe


2,541kJ/ 603kcals



Saturated Fat












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