Spicy yellow fish curry with basmati rice

Name: spicy yellow fish curry with basmati rice
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 150 g jasmine rice; 1 toe garlic; 2 cm fresh ginger; 1 el (peanut) oil; package Thai yellow curry paste; 200 ml coconut milk; 1 Shanghai pak choi; 200 g fresh snow peas; 130 g fresh cod fillet

Rice with jasmine, ginger, coconut milk and cod.

Ingredients

Directions

Boil the rice according to the instructions on the package. In the meantime, cut the garlic finely. Peel the ginger and cut finely.
Heat the oil in a skillet and fruit the curry paste, garlic and ginger for 2 minutes on low heat.
Add the coconut milk, bring to a boil and simmer for 10 minutes on low heat with the lid on the pan.
Meanwhile, cut the bok choy into pieces. After 3 minutes, add the snow peas and the light part of the paksoi to the curry sauce.
Meanwhile cut the cod fillet into 2 cm pieces and add the last 4 min.
Remove the pan from the heat and stir in the rest of the bok choy.
If necessary, season with salt. Divide the rice over deep plates and scoop out the curry.

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Nutrition

645Calories

Sodium20% DV480mg

Fat45% DV29g

Protein44% DV22g

Carbs23% DV69g

Fiber36% DV9g

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