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Lemongrass Coconut Curried Fish with Brown Rice & Quinoa

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Ingredients

1 pouch SunRice Brown Rice & Quinoa infused with Lemongrass, Coconut & Chilli
2 Fresh snapper fillets, fried
A handful of green beans - topped, tailed and halved down the centre, steamed
1 Lime, cut into wedges
A handful of Coriander
2 cups of curry sauce of your choice, we made ours with:
1/2 can Coconut milk
1 tbsp Green curry paste
1 Red chilli
2 Kaffir lime leaves
2 tsp Ginger, minced
2 cloves Garlic, diced
1 Onion, finely chopped
1 tsp Coconut oil

Lemongrass Coconut Curried Fish with Brown Rice & Quinoa

  • Medium

Ingredients

  • 2 cups of curry sauce of your choice, we made ours with:

Directions

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Steps

1
Done

For the curry sauce: In a heavy based saucepan over a medium heat, fry off the ginger, garlic and onion in a tbsp of coconut oil until translucent.

2
Done

Add the green curry paste and fry for a further 2 minutes. Pour in coconut milk, chilli and kaffir lime leaves. Stir and bring to a gentle simmer for 10 minutes.

3
Done

For the rice: Heat the Sunrice Brown Rice & Quinoa infused with Lemongrass, Coconut & Chilli in the microwave as per packet instructions.

4
Done

To assemble: Serve the rice along side the fried fish and curry and top with fresh coriander leaves and fresh lime wedges.

The Cafe

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Hainanese Chicken, Brown Rice & Buckwheat
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