All the aromatic flavours of a Thai green curry but instead in an easy baked rice dish – served with crunchy green beans and crispy skin snapper.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Prepare the sauce. (Store in a jar or airtight container in the fridge)
Ingredients
- ¾ red onion (finely diced)
- 1 – 3 Tbsp green curry paste
- 2 tsp grated ginger
- 400ml coconut cream
- 350 ml water
- 1 tsp fish sauce
Method
- In a medium saucepan add coconut oil, red onion, and ginger, sauté until the onion has softened. Then add curry paste and cook for 2 – 3 minutes. Add coconut cream, water and fish sauce, then bring to the boil.
*reheat heat when you cook the dish.
Prepare the green beans (250g / 1 bag) remove the ends from each side. (Store in an airtight container in the fridge)
Tips
Tips
- Every curry paste differs slightly in spice levels. We recommend starting with 1 Tbsp and tasting the sauce to see if it’s strong enough for your liking before adding more. If you’re making our Thai Green Curry Paste we recommend using 3 Tbsp.
- Taste the curry after simmering for 15 minutes. If your curry is too spicy add a little sweetener like coconut sugar. If your curry needs more spice or flavour, heat some coconut oil in a separate saucepan, add a little curry paste, cook for 2 minutes before adding to the curry.
Shortcuts
Vegetables
- Broccoli also works well instead of the green beans.
Protein
- You can swap out the fish for baked chicken thighs simply oven bake 500-600g of chicken thighs in the same marinade as the tofu option (below) for 30-35 minutes.
- If you can’t get your hands on skin on snapper you can use any white fish.
- For a vegetarian option you can pan-fry some tofu in the marinade below.
Pan-Fried Tofu
Ingredients
- 300g firm tofu (cut into cubes)
- 1 Tbsp coconut oil
- 1 tsp ginger (grated)
- 1 clove of garlic (crushed)
- 2 Tbsp tamari/soy
- Juice of one lemon
Method
- In a medium sized bowl mix together the ginger, garlic, tamari and lemon juice. Add the tofu and toss through the marinade.
- Heat 1 Tbsp of coconut oil in a medium sized pan over a high heat, add the tofu and cook for 2-3 minutes on each side.
- You can swap out the fish for baked chicken thighs simply oven bake 500-600g of chicken thighs in the same marinade as the tofu option for 30-35 minutes.
- If you can’t get your hands on skin on snapper you can use any white fish.
Other
- You can use any Thai curry paste – red, green, or even penang.
Ingredients
Baked rice
- 1 Tbsp coconut oil
- 1 red onion (finely diced)
- 1-3 Tbsp green curry paste
- 1 Tbsp ginger (grated)
- 400ml coconut cream
- 350ml water
- 1 tsp fish sauce
- 1 ½ cups jasmine rice
- 250g green beans, 1 bag (ends removed and cut in half)
Fish
- 600g snapper (skin on)
- Olive oil / butter
- Salt and pepper
Garnish
- 1 lime (juice)
- ¼ cup coriander (roughly chopped)
- ⅓ cup cashews (roasted and roughly chopped)
Method
- Preheat oven to 200 degrees celsius fan bake
- In a medium saucepan over medium heat, add coconut oil, red onion, and ginger; sauté until the onion has softened. Add the curry paste and cook for 2-3 minutes before adding the coconut cream, water and fish sauce; bring to a boil for 1 minute.
- Add the rice to a baking dish and then pour over the curry sauce; stir well. Cover with tin foil and place in the oven for 25 minutes.
- After 25 minutes, add the green beans on top of the rice, cover with the tin foil and return back to the oven for another 10 minutes.
- Cook the fish while your green beans are steaming. Add a generous amount of oil/butter to the pan over medium-high heat. Season the fish, then place skin side down to the hot pan and cook for 2-3 minute before flipping, then 1-2 minutes on the other side (cooking time will vary depending on the thickness of your fish fillets).
- Remove your rice from the oven and toss green beans through the rice, squeeze over lime juice and scatter over cashews and coriander. Serve alongside your crispy skinned snapper!
Variations
Vegetables
- Broccoli also works well instead of the green beans.
Protein
- You can swap out the fish for baked chicken thighs simply oven bake 500-600g of chicken thighs in the same marinade as the tofu option (below) for 30-35 minutes.
- If you can’t get your hands on skin on snapper you can use any white fish.
- For a vegetarian option you can pan-fry some tofu in the marinade below.
Pan-Fried Tofu
Ingredients
- 300g firm tofu (cut into cubes)
- 1 Tbsp coconut oil
- 1 tsp ginger (grated)
- 1 clove of garlic (crushed)
- 2 Tbsp tamari/soy
- Juice of one lemon
Method
- In a medium sized bowl mix together the ginger, garlic, tamari and lemon juice. Add the tofu and toss through the marinade.
- Heat 1 Tbsp of coconut oil in a medium sized pan over a high heat, add the tofu and cook for 2-3 minutes on each side.
- You can swap out the fish for baked chicken thighs simply oven bake 500-600g of chicken thighs in the same marinade as the tofu option for 30-35 minutes.
- If you can’t get your hands on skin on snapper you can use any white fish.
Other
- You can use any Thai curry paste – red, green, or even penang.
More Recipes
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox