THAI COCONUT FISH CURRY

WITH CHILLI-FRIED VEGGIES
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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!

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.

Nutritional value per serving

FAT
47.1 g
CARBS
102.7 g
PROTEIN
41 g
SALT
0.9 g
ENERGY
3990 kJ / 949 kcal