- Serves2
- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,541kJ/ 603kcals |
---|---|
Fat | 17.4g |
Saturated Fat | 6g |
Carbohydrates | 72.3g |
Sugars | 12.9g |
Fibre | 4.5g |
Protein | 39.3g |
Salt | 0.8g |