Fish
Forget simmering on the stovetop, this lusciously creamy fish curry gets a hands-free update by cooking in the oven. Coated in a delicious red curry sauce, coconut milk and brightened with tangy lime, delicate fish is transformed with classic Thai-inspired flavour for fragrant mid-week bowls.
Preheat oven to 200°C. Boil the kettle. Peel onion, halve and cut into thin wedges. Trim tops from beans and halve. Cut fish into 5cm pieces.
Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While the rice is cooking, continue with step 3.
Place onion, curry paste and oil in a medium roasting dish and transfer to the oven. Cook for 10–12 minutes or until onion is softened and curry paste is fragrant.
Add coconut milk and 125ml (½ cup) boiling water from the kettle and return to oven for 10–15 minutes or until hot.
Add fish and beans to the curry, return to oven and cook for a further 10–12 minutes or until fish is just cooked through and beans are tender.
Cut lime into wedges. Remove curry from oven. Divide rice between bowls and top with curry. Serve with lime wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
