On a bed of fluffy jasmine rice rests a generous serving of Thai-curried butter beans, which offers expertly intertwined flavours of creamy coconut milk, punchy Thai red curry paste, & zingy lemon juice. Topped with a golden hake fillet, fresh coriander & crispy onion bits.
Hake & Thai-Curried Butter Beans
Hake & Thai-Curried Butter Beans
with jasmine rice, red pepper & crispy onion bits
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Butter Beans
- Coconut Milk
- Crispy Onion Bits
- Fish
- Fresh Coriander
- Fresh Ginger
- Jasmine Rice
- Lemon Juice
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Onion
- Onions
- Red Bell Pepper
- Red Bell Peppers
- Spinach
- Thai Red Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
READY THE RICE
Place the rinsed rice in a pot. Submerge in 150ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm.
HURRY WITH THE CURRY
Place a deep pan or saucepan over medium heat with a drizzle of oil. When hot, fry the sliced onion for 5-6 minutes until soft and browned, shifting occasionally. Add the grated ginger and the curry paste. Fry for 1-2 minutes until fragrant, shifting constantly. Add the red pepper slices, the drained butter beans, and the coconut milk. Simmer for 1-2 minutes until slightly thickened.
IT’S A GO FOR THE GREENS
When the sauce has slightly thickened, remove the pan from the heat and stir through the rinsed spinach, ½ the picked coriander, ⅔ of the lemon juice (to taste), a sweetener (to taste), and seasoning. Cover to keep warm.
FRY THE FISH
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through.
DIG IN
Plate up the fluffy jasmine rice. Top with the Thai butter bean curry and the seared hake. Drizzle over the remaining lemon juice (to taste). Garnish with the remaining coriander and the crispy onion bits. Dig in, Chef!
Jasmine Rice - 75ml
Onion - 1
Fresh Ginger - 5g
Thai Red Curry Paste - 10ml
Red Bell Pepper - 1
Butter Beans - 60g
Coconut Milk - 100ml
Spinach - 20g
Fresh Coriander - 4g
Lemon Juice - 15ml
Line-caught Hake Fillet - 1
Crispy Onion Bits - 10ml
READY THE RICE
Place the rinsed rice in a pot. Submerge in 300ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm.
HURRY WITH THE CURRY
Place a deep pan or saucepan over medium heat with a drizzle of oil. When hot, fry the sliced onion for 5-6 minutes until soft and browned, shifting occasionally. Add the grated ginger and the curry paste. Fry for 1-2 minutes until fragrant, shifting constantly. Add the red pepper slices, the drained butter beans, and the coconut milk. Simmer for 2-3 minutes until slightly thickened.
IT’S A GO FOR THE GREENS
When the sauce has slightly thickened, remove the pan from the heat and stir through the rinsed spinach, ½ the picked coriander, ⅔ of the lemon juice (to taste), a sweetener (to taste), and seasoning. Cover to keep warm.
FRY THE FISH
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through.
DIG IN
Plate up the fluffy jasmine rice. Top with the Thai butter bean curry and the seared hake. Drizzle over the remaining lemon juice (to taste). Garnish with the remaining coriander and the crispy onion bits. Dig in, Chef!
Jasmine Rice - 150ml
Onion - 1
Fresh Ginger - 10g
Thai Red Curry Paste - 20ml
Red Bell Peppers - 1
Butter Beans - 120g
Coconut Milk - 200ml
Spinach - 40g
Fresh Coriander - 8g
Lemon Juice - 30ml
Line-caught Hake Fillets - 2
Crispy Onion Bits - 20ml
READY THE RICE
Place the rinsed rice in a pot. Submerge in 450ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm.
HURRY WITH THE CURRY
Place a deep pan or saucepan over medium heat with a drizzle of oil. When hot, fry the sliced onion for 6-7 minutes until soft and browned, shifting occasionally. Add the grated ginger and the curry paste. Fry for 1-2 minutes until fragrant, shifting constantly. Add the red pepper slices, the drained butter beans, and the coconut milk. Simmer for 3-4 minutes until slightly thickened.
IT’S A GO FOR THE GREENS
When the sauce has slightly thickened, remove the pan from the heat and stir through the rinsed spinach, ½ the picked coriander, ⅔ of the lemon juice (to taste), a sweetener (to taste), and seasoning. Cover to keep warm.
FRY THE FISH
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through.
DIG IN
Plate up the fluffy jasmine rice. Top with the Thai butter bean curry and the seared hake. Drizzle over the remaining lemon juice (to taste). Garnish with the remaining coriander and the crispy onion bits. Dig in, Chef!
Jasmine Rice - 225ml
Onions - 2
Fresh Ginger - 15g
Thai Red Curry Paste - 30ml
Red Bell Pepper - 2
Butter Beans - 180g
Coconut Milk - 300ml
Spinach - 60g
Fresh Coriander - 12g
Lemon Juice - 45ml
Line-caught Hake Fillets - 3
Crispy Onion Bits - 30ml
READY THE RICE
Place the rinsed rice in a pot. Submerge in 600ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm.
HURRY WITH THE CURRY
Place a deep pan or saucepan over medium heat with a drizzle of oil. When hot, fry the sliced onion for 6-7 minutes until soft and browned, shifting occasionally. Add the grated ginger and the curry paste. Fry for 1-2 minutes until fragrant, shifting constantly. Add the red pepper slices, the drained butter beans, and the coconut milk. Simmer for 3-4 minutes until slightly thickened.
IT’S A GO FOR THE GREENS
When the sauce has slightly thickened, remove the pan from the heat and stir through the rinsed spinach, ½ the picked coriander, ⅔ of the lemon juice (to taste), a sweetener (to taste), and seasoning. Cover to keep warm.
FRY THE FISH
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through.
DIG IN
Plate up the fluffy jasmine rice. Top with the Thai butter bean curry and the seared hake. Drizzle over the remaining lemon juice (to taste). Garnish with the remaining coriander and the crispy onion bits. Dig in, Chef!
Jasmine Rice - 300ml
Onions - 2
Fresh Ginger - 20g
Thai Red Curry Paste - 40ml
Red Bell Peppers - 2
Butter Beans - 240g
Coconut Milk - 400ml
Spinach - 80g
Fresh Coriander - 15g
Lemon Juice - 60ml
Line-caught Hake Fillets - 4
Crispy Onion Bits - 40ml
Woolies Products in this dish
