This yellow coconut curry, infused with Thai flavours, is paired with generous chunks of Cornish haddock and crisp sugar snap peas, and served with antioxidant rich black rice.
Serves: 2 | Cook Time: 30 mins | Calories: 536 | Type: Gluten-Free
- 2 x 150g haddock (fish)
- 100g black rice
- 200ml coconut milk
- 1.5 tbsp Yellow Thai curry paste (crustaceans)
- 1 red pepper
- 80g sugar snap peas
- 1 onion
- Handful of coriander
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.
- Boil a kettle. Rinse the black rice and place in a saucepan with 400ml boiling water and a pinch fo sea salt. Simmer for 25-30 mins until cooked.
- Thinly slice the onion and cut the red pepper into bite-sized pieces. Trim the sugar snap peas. Roughly chop the coriander. Cut the haddock into bite-sized chunks.
- Heat a medium-sized pan with ½ tbsp oil on a medium heat, add the Yellow Thai curry paste for 1 min, then add the onion and cook for 7 mins. Then add the haddock, red pepper and sugar snap peas, stir to coat in the paste.
- Add the coconut milk, season with sea salt and black pepper and simmer for 5 mins with the lid on, then 5 mins with the lid off to reduce the sauce, stirring occasionally until the fish is cooked through. Then stir through half of the coriander.
- Drain the black rice.
- Serve the Yellow Thai fish curry in a bowl alongside the black rice and garnish with the remaining coriander.