THAI COCONUT FISH CURRY

WITH CHILLI-FRIED VEGGIES
  • PREMIUM
  • Ready in 30
  • Level of difficulty Medium
Praised as the "all-time favourite dish in the My Foodie Box office!", this dish is a must-try. It is perfectly balanced with warming Asian spices, sweet and creamy coconut milk and tender fish. If you don't eat this dinner, we will!

* Premium = extra $3 per person

Recipe available for the week of: Nov 18 - Nov 24

NUTRITIONAL VALUE PER SERVING

  • 18.8 g FAT
  • 40 g CARBS
  • 16.8 g PROTEIN
  • 0.3 g SALT
  • 1587 kj / 377 kcal ENERGY

INGREDIENTS

Coconut Milk, Fish Fillets, Jasmine Rice, Broccoli, Sugar Snap Peas, Baby Spinach, Shallot, Yellow Lemongrass Curry Paste (Red Chilli, Coriander Roots, Lemongrass, Garlic, Ginger, Kaffir Lime Leaves, Lime Peel, Lime Juice, Turmeric, Olive Oil), Coriander, Extra Virgin Olive Oil, Fish Sauce, Spiced Chickpea Flour (Red Chilli, Chickpeas, Cumin Seeds, Coriander Seeds, Turmeric, Garam Masala), Honey, Cracked Black Pepper, Salt