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Fragrant Coconut & Lemongrass Baked Fish Curry

Fragrant Coconut & Lemongrass Baked Fish Curry

Rating
4.5rating out of 5

(2549 reviews from our customers)

Prep Time

40 min

Cuisine

Asian

Inspired by Thai ‘chu chi’ curry, this fragrant fish supper delivers tons of flavour. The whole family can enjoy its warming (but not too spicy!) heat and best of all, you just pop it in the oven – no stirring needed!

Prep Time

40 min

Cuisine

Asian

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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!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
Red-pepper
1 red pepper
Lemongrass-stalk
1 fresh lemongrass
paprika
2 tsp ground paprika
Pangasius-fillet-(1)
2 x 100g basa fillets †
kaffir-lime-leaves-(1)
3 dried kaffir lime leaves
basmati-rice
130g basmati rice
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Star anise (whole)
1 star anise
fried onions
1 bag fried onions (15g) †
FLECKED coconut cream 50g
50g solid coconut cream
Red-curry-paste
1 Thai red curry paste sachet (40g)
You Will Need
Rolling pin, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 red pepper
  • 1 fresh lemongrass
  • 2 tsp ground paprika
  • 2 x 100g basa fillets<span class="strong">†</span>
  • dried kaffir lime leaves
  • 130g basmati rice
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • star anise
  • 1 bag of fried onions (15g)<span class="strong">†</span>
  • 50g solid coconut cream
  • 1 Thai red curry paste sachet (40g)
Typical Values per 100g per serving
Energy 773 kJ
184 kcal
2598 kJ
620 kcal
Fat
of which saturates
7.8 g
6 g
26.4 g
20.1 g
Carbohydrate
of which sugars
19.5 g
2.9 g
65.5 g
9.9 g
Fibre 2.4 g 8 g
Protein 8.2 g 27.7 g
Salt 0.96 g 3.22 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
1 brown onion
brown onion
1 red pepper
red pepper
1 fresh lemongrass
fresh lemongrass
2 tsp ground paprika
ground paprika
2 x 100g basa fillets
basa fillet (fish) 100%
dried kaffir lime leaves
dried kaffir lime leaves
130g basmati rice
basmati rice (100%)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
star anise
star anise (100%)
1 bag of fried onions (15g)
onion (76%), rspo sustainable palm oil, wheat flour (gluten), salt
50g solid coconut cream
coconut 100%
1 Thai red curry paste sachet (40g)
Garlic puree, red chilli puree (20%), white onion puree (10%), lemongrass puree (9%), rapeseed oil, galangal puree, salt, milled lime leaves, water, acidity regulator (citric acid), ground fennel, stabiliser (xanthan gum), natural flavouring (paprika extract), ground coriander, preservative (potassium sorbate)
Allergens
  • Allergens highlighted by † (fish, celery, gluten)

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 Fragrant Coconut & Lemongrass Baked Fish Curry

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Peel and finely slice the brown onion[s]

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Bash the lemongrass with a rolling pin

2 Fragrant Coconut & Lemongrass Baked Fish Curry

Add the sliced onion, red pepper, bashed lemongrass and star anise to a deep baking tray (or oven-proof dish) with a drizzle of vegetable oil and a pinch of salt

Put the tray in the oven for an initial 5-10 min or until the onion has started to soften

3 Fragrant Coconut & Lemongrass Baked Fish Curry

While the vegetables are cooking, remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the chopped coconut cream, Knorr vegetable stock cube[s], ground paprika, Thai red curry paste, a pinch [2 pinches] sugar in 500ml [900ml] boiled water – this is your Thai red curry stock

4 Fragrant Coconut & Lemongrass Baked Fish Curry

Pour the Thai red curry stock over the vegetables, add the kaffir lime leaves and cook for 10-15 min further or until the sauce has started to thicken

5 Fragrant Coconut & Lemongrass Baked Fish Curry

Meanwhile, add the basmati rice and 300ml [600ml] 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 all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

6 Fragrant Coconut & Lemongrass Baked Fish Curry

Once the sauce has started to thicken, add the basa fillets to the sauce and cook for 10-12 min further or until the fish is cooked through

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

Season to taste with a pinch of salt

7 Fragrant Coconut & Lemongrass Baked Fish Curry

Once done, remove the lemongrass, star anise and kaffir lime leaves from the curry – this is your coconut & lemongrass baked fish curry

8

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Serve the coconut & lemongrass baked fish curry with the cooked rice to the side

Tip: For fancy presentation, press the rice into small bowls and turn out

Sprinkle over the fried onions

Enjoy!

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