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How to make Green curry fish parcels with coconut rice

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 1 tablespoon Thai green curry paste
  • 1/4 cup coconut cream
  • 4 (150g each) firm white fish fillets
  • 1 eschalot, thinly sliced
  • 1 long red chilli, thinly sliced diagonally
  • 1 small lime, cut into 8 slices
  • 2 x 250g packets Continental Thai coconut &lemongrass rice
  • 100g snow peas, trimmed, thinly sliced
  • Fresh coriander leaves, to serve

Method

  • Step 1 Preheat oven to 200°C/180°C fan-forced. Combine curry paste and coconut cream in a bowl.
  • Step 2 Place 1 piece baking paper in the centre of 1 piece foil. Top with 1 fish fillet, 1/4 curry mixture, 1/4 eschalot, 1/4 chilli and 2 lime slices. Bring 2 sides of foil up to the centre. Fold to seal. Roll up ends to enclose filling. Place on a baking tray. Repeat with remaining baking paper, foil, fish, curry mixture, eschalot, chilli and lime slices. Bake for 15 minutes or until cooked through.
  • Step 3 Meanwhile, cook rice following packet directions. Place in a heatproof bowl. Add snow peas. Toss to combine. Serve fish with rice and sprinkle with coriander leaves.