Fish curry with coconut brown rice

Fish curry

Total time: 0:40
Prep: 0:10
Cook: 0:30
Level: Easy
Serves: 2 people


  • 250 g. butternut squash, peeled and chopped into 2-3cm pieces
  • 1 tbsp. vegetable or coconut oil
  • 125 g. wholegrain rice
  • 200 mL reduced fat coconut milk
  • 1 onion, finely sliced
  • 30 g. fresh root ginger, finely chopped
  • 1 tbsp. (heaped) Thai red curry paste
  • 200 mL fresh fish stock
  • 2 firm white fish fillets (such as cod or haddock)


  1. Preheat the oven to 200˚C, gas mark 6. Arrange the squash on a foil-lined baking tray; drizzle with ½ tbsp oil, season and roast for 20 minutes until tender.
  2. Meanwhile, put the rice in a pan with 250ml water and 50ml coconut milk. Bring to a boil, then simmer, covered, for 20-25 minutes.
  3. In a large pan, heat the remaining ½ tbsp oil and fry the onion and ginger for 3-4 minutes, until fragrant.
  4. Add the curry paste and cook for two minutes, until it begins to colour. Add the fish stock and remaining 150ml coconut milk, then simmer for 10 minutes.
  5. Add the fish, cover and simmer gently for 5-6 minutes, until cooked through.
  6. Toss the squash through the rice. Divide between shallow bowls, top with the curry and garnish with roughly chopped coriander and lime wedges, if liked.





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