Protein Swap | Goodfood & Chef: Thai Tilapia Green Curry
with Fresh Basil Leaves
Cooking time
25 minutes
Servings
2/4
Calories
510 /serving
Welcome to Goodfood & Chef! An opportunity for you to explore recipes with top Canadian talent, like Montréal’s Laurent Dagenais, whose low-key approach has earned him over a million fans. He’s turning up the heat with a Thai-style fish supper, taming green curry paste with almond milk dotted with fresh basil leaves.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 100g String peas (sugar snap peas or snow peas)
- 14g Basil
- 18g Green curry paste
- 60ml Vegetable demi-glace
- 200ml Almond milk
- 160g Jasmine rice
- 5ml Fish sauce
- 10g Brown sugar
Contains: Almonds • Anchovies • Tilapia
You will need:
Oil
Salt & pepper (S&P)
2 Medium pots
Total Fat
7 g
Saturated Fat
1 g
Sodium
1050 mg
Total Carb
75 g
Sugars
8 g
Protein
36 g
Fibre
2 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- Remove the stem ends of the string peas; halve crosswise.
Start the curry
- In a second medium pot, heat a drizzle of oil on medium.
- Add the curry paste and cook, stirring often, 1 to 2 min., until fragrant.
- Add the almond milk; stir well and bring to a simmer.
- Add the demi-glace, fish sauce, brown sugar and S&P.
- Cook, stirring occasionally, 4 to 5 min., until the sugar has dissolved.
Finish the curry
- To the pot of curry, add the string peas.
- Cook, stirring occasionally, 2 min., until beginning to soften.
- Add the shrimp* and cook, stirring occasionally, 3 to 4 min., until opaque and cooked through.
Finish & serve
- Pick the basil leaves off the stems; finely chop the leaves.
- Divide the rice between your plates.
- Top with the curry.
- Garnish with the basil. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
