RECIPE

Golden Glow Curry with snapper, coconut & kaffir lime

SERVES: 2

serves 2

COOKING TIME: 30-35 MINUTES

This curry is packed with anti-inflammatory goodness. It’s nourishing, simple, and absolutely delicious, perfect for a wholesome weeknight dinner. 

Ingredients

For the Curry

  • 2 tbsp Maple Co Golden Glow spice blend
  • Sea salt, to taste
  • 1 can (400 ml) coconut milk
  • 5 kaffir lime leaves
  • 1 cup green beans, cut and trimmed.
  • bok choy or other veg of choice.
  • 200g/ 300g of snapper or another fish of choice. Either cut into bigger potion sizes of diced.

To Serve

  • Steamed jasmine or basmati rice
  • Toasted coconut flakes (optional)
  • Fresh coriander, dill (optional)
  • Chilli sliced (optional)

Method

In a saucepan, add kaffir lime leaves and 1/2 can of coconut milk simmer for 5 to 10 mins to minutes to infuse.

Whisk in Golden Glow spice blend, a pinch of sea salt, and the rest of coconut milk. Warm gently over medium heat until smooth and fragrant add water if needed.

Add in fish cook for about 4 to 8 mins depending on fish size check if cooked. Then add in greens turn off heat and leave until blanched.

Finish & Serve
Sprinkle with toasted coconut flakes and plenty of fresh herbs coriander, dill, and Thai basil. Add chilli. Serve with jasmine rice.

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Golden Glow Spice

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