Red curry with bok choy and yellowfin sole

Name: red curry with bok choy and yellowfin sole
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g White rice; 2 el oil; 2 onions shredded; 1 bush pak choi in bars of 2 cm; 1 tray Bumbu spice red curry 100 g; 1 look coconut milk 400 ml; bag yellowfin sole fillet (fish, a 750 g, frozen), thawed

A tasty recipe. The main course contains the following ingredients: fish, white rice, oil, onions (chopped), bok choy (in strips of 2 cm), boemboe red curry (100 g), coconut milk (400 ml), yellowfin sole fillet (fish, a 750 g, frozen) and thawed).

Ingredients

Directions

Boil the rice according to the instructions on the package. Heat the oil in a stirring fruit the onion 2 min. Stir fry first the white of the paksoi 2 min. On high heat. Add the Bumbu spice and the coconut milk, spoon over and simmer for 3 minutes.
Meanwhile cut the fish into pieces. Add the fish together with the green of the bok choy and warm for 4 minutes.
Divide the rice and the curry over 4 deep plates. Delicious with roasted almond shavings.