SuperQuick Thai Coconut-Curry Tilapia Rice Bowls
with Sugar Snap Peas and Cashews- Tilapia
- Milk
- Mustard
- Cashews
- Soy
- Wheat
- Sulphites
- May contain traces of allergens
- Egg
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Fish
- Mustard
- Milk
- Crustaceans
Ingredients: Tilapia fillets • Coconut milk (coconut extract, water) • Sweet bell pepper • Jasmine rice • Sugar snap peas • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Cashews • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Thai spice blend (mustard, milk) (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide).
Ingredients
300 g
Tilapia
(Contains: Tilapia)
7 g
Thai Spice Blend
(Contains: Milk, Mustard May be present: Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Sweet Bell Pepper
113 g
Sugar Snap Peas
1 unit(s)
Coconut Milk
28 g
Cashews, chopped
(Contains: Cashews May be present: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
2 tbsp
Red Curry Paste
(May be present: Milk, Soy, Sulphites)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
1 tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
1 tbsp
Oil*
0.19 tsp
Salt*
0.06 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. Wash and dry all produce.
- Once the water is boiling, using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium.
- Pat tilapia dry with paper towels, then season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tilapia. Cook for 3-4 min per side, until tilapia is opaque and cooked through.**
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- When done, remove tilapia from heat and transfer to a plate.
- Reheat the same pan over medium-low.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers, sugar snap peas, coconut milk, red curry paste, ginger-garlic puree, soy sauce and Thai Spice Blend. (NOTE: Trim sugar snap peas, if you like.) Cook for 2-4 min, stirring often, until sauce is slightly thicked and veggies are tender-crisp.
- Fluff rice with a fork, then stir in garlic spread.
- Divide rice between bowls. Top with tilapia.
- Spoon curry-veggie mixture over top of fish.
- Sprinkle cashews over top.
