200°C · 15-30 minAllergens
VisThai Fish Curry
This mildly spicy green curry is prepared with fresh coriander, ginger, turmeric, lemongrass, and coconut milk. The fresh fish (a mix of salmon, cod, plaice, and coley fillet) is added at the last moment to ensure it remains beautifully firm. Served with crunchy green vegetables, mixed with steamed basmati rice and brown rice.
Fresh salmon fillet, fresh saltwater white fish fillet (cod, plaice, coley), broccoli, green beans, bean sprouts, sugar snaps, white onion, garlic, red chilli, fresh lemongrass, turmeric, ginger, coriander, lime leaf, Thai basil, cumin seeds, coriander seeds, basmati rice, brown rice, fish sauce, coconut milk, coconut cream, palm sugar, rice vinegar, pepper and salt, sunflower oil.
Allergens: vis.
Microwave
Heat the fish curry and vegetables with rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the fish curry and vegetables with rice covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g