This recipe ticks all the boxes... healthy, fast, customisable and soooo easy. Fresh hake medallions poached in an aromatic red Thai curry and coconut sauce with vibrant veggies, set on fluffy low-GI basmati rice.
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SERVES: 2
TIME: 25 - 30 Mins
INGREDIENTS
- 350g Hake Fillets (sliced into small medallions)
- 0.7 of a cup of Basmati Rice (130g)
- 3 TBS Red Thai Curry Paste Mix (halved)
- ½ Onion (peeled, diced)
- ½ Tsp Fresh Ginger (or 1 pinch ground)
- 1 Clove Garlic (peeled, finely diced)
- ½ Can Coconut Milk (200ml)
- 1 Small Green / Red Pepper (rinsed, cut into strips)
- 1 Handful of Green Beans (rinsed, cut into thirds)
- 2 – 3 Broccoli Florets (rinsed, cut into small florets)
- Coriander(rinsed, roughly chopped)
- 1TBS Lime Juice
- Water 80ml
- 1 tsp Sugar
INSTRUCTIONS
- Cook rice
- While rice cooks, slice fish into small medallions.
- In a mixing bowl, mix half the curry paste with a glug of olive oil. Add hake medallions and toss gently to coat.
- Set remaining curry paste aside.
- Rince all veggies & herbs.
- Roughly chop coriander. Slice beans into thirds. Slice broccoli into small florets. Slice peppers into thin strips. Peel & dice onion. Peel & mince / finely dice garlic.
- Set prepped veggies aside.
- Heat oil in a large pan, add onions, ginger & garlic, fry until golden, +- 4 mins.
- Add veggies, remaining curry paste, 1tsp sugar & 80ml water (¼ cup + 2 TBS).
- Stir well, then add coconut milk & bring the mix to a soft, low boil. Season with salt & pepper.
- Reduce heat to med-low. Add coated fish medallions. Cover the pot & cook for 5-7 mins, or until fish is cooked through.
- Turn off the heat & stir in the lime juice.
- Serve rice topped with fragrant curry. Finish with chopped coriander. Delish!
TIPS AND SUBSTITUTES
- You can substitute the veg for what’s in your fridge; carrots, corn, peas etc!
- If you don’t have fresh ginger on hand, use a pinch of dried.
- Chopped fresh green chillies make add a real zing so if you like it hot, add them!
- Always make the sustainable choice and use line caught hake.
- Thai Curry Pastes can be pricey. If you know you're going to be making thai curries often, save time and money and rather buy the larger sized or bulk containers, portion off the paste, and freeze!