Crispy Fish With Thai Curry Sauce

Crispy Fish With Thai Curry Sauce

Rating
4.00rating out of 5

(623 reviews from our customers)

Prep Time

20 min

Cuisine

Thai

Use within

3-4 days

We're on a mission to make cooking times shorter and eating time longer. We love this simple method for cooking fish. You just tap it in flour and pan-fry. We've taken this dish to Thailand and served with hot basmati rice and a classic Thai green curry sauce with mushrooms, spring onion and coriander. Ready in 20!

Prep Time

20 min

Cuisine

Thai

Use within

3-4 days

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
basmati-rice
150g basmati rice
chestnut-mushrooms
100g chestnut mushrooms
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
fresh-coriander
10g fresh coriander
Green-curry-paste
2 tbsp Thai green curry paste
Pangasius-fillet-(1)
2 pangasius fillets †
Spring-onion
1 spring onion
You Will Need
Flour, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • basmati rice
  • chestnut mushrooms
  • solid coconut cream
  • coriander
  • green curry paste
  • basa fillets<strong>†</strong>
  • spring onions
Typical Values per 100g per serving
Energy 815 kJ
195 kcal
2449 kJ
586 kcal
Fat
of which saturates
6.6 g
5.2 g
19.7 g
15.5 g
Carbohydrate
of which sugars
23.3 g
1.3 g
69.9 g
3.9 g
Fibre 0.2 g 0.5 g
Protein 10.6 g 31.8 g
Salt 0.34 g 1.01 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
basmati rice
chestnut mushrooms
solid coconut cream
Coconut 100%
coriander
green curry paste
Fresh garlic, fresh green chilli, fresh onion, fresh lemon grass, salt, fresh black galangal, fresh galangal, fresh kaffir lime peel, whole fennel seed, whole coriander, whole chilli pepper
basa fillets
spring onions
Allergens
  • Allergens highlighted by † (fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Crispy Fish With Thai Curry Sauce

Boil a kettle

Add the rice, 375ml (750ml) cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until the water is absorbed, checking occasionally

2 Crispy Fish With Thai Curry Sauce

Meanwhile, place the coconut cream satchet(s) in a mug and cover with boiled water until submerged (this softens the naturally hard cream!)

Cut the mushrooms into quarters

3 Crispy Fish With Thai Curry Sauce

Add some flour (approx. 4-6 tbsp) to a plate and pat the fish fillets dry

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp (2 tbsp) vegetable oil over a high heat

Add the fish to the flour and coat evenly on both sides, shaking off the excess

 

4 Crispy Fish With Thai Curry Sauce

Once the pan is hot, add the fish and cook on both sides for 3 min

Tip: Your fish is cooked when it flakes easily and is opaque

5 Crispy Fish With Thai Curry Sauce

Once cooked, transfer the fish to a plate for serving and return the pan to a medium heat with 1 tbsp (2 tbsp) vegetable oil

Add the mushrooms and Thai curry paste and cook for 2-4 min

6 Crispy Fish With Thai Curry Sauce

Meanwhile, combine the softened coconut cream with 200ml (400ml) boiled water and mix to combine thoroughly - this is your coconut stock

Add the coconut stock to the mushrooms and cook for a further 2-3 min until thickened into a thin curry sauce

7 Crispy Fish With Thai Curry Sauce

Meanwhile, chop the coriander finely, including the stalks 

Slice the spring onion(s) finely, discarding the root end(s)

Once thickened, taste the curry sauce and add more with salt and pepper if needed

 

8

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Fluff the cooked rice with a fork

Serve the fish over the rice with the curry sauce spooned over, garnishing with spring onion and coriander

Enjoy!

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