• 250 g long grain rice
  • 1 tbsp olive oil
  • 3 tbsp green Thai curry paste
  • 15.5 g fresh coriander, washed, stalks finely chopped and leaves picked
  • 200 g fine green beans
  • 1 red chilli, washed and chopped
  • 500 ml stock, made with 1 fish stock cube
  • 1 tsp fish sauce
  • 320 g fresh fish pie mix
  • 130 g young spinach
  • 400 ml light coconut milk (see Cook's tip)
  • Juice of 1 lemon


  1. 1

    Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.

  2. 2

    Meanwhile, heat the oil in a large pan. Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the fish sauce. Cook for a further 5 minutes.

  3. 3

    Stir in the fish pie mix and cook for 1 minute. Add the spinach and coconut milk, then cook gently for 2 minutes, but don't boil. Stir through the lemon juice and most of the coriander leaves. Garnish with the remaining coriander and chilli and serve with the rice.


    Cook's tip: for a thicker curry, use full-fat coconut milk.

Nutritional Details

Each serving provides
  • Energy 1608kj 384kcal 19%
  • Fat 5.3g 8%
  • Saturates 1.9g 10%
  • Sugars 8.0g 9%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 335kj/80kcal

Each serving provides

57.4g carbohydrate 3.8g fibre 24.8g protein

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