Pacific cod curry with lemongrass and broken rice
Gluten-Free, Dairy-Free, Soy-Free
30 – 40 Minutes
A by-product of the milling process, broken rice grains absorb more water than whole rice does. The finished rice has a wonderfully dense texture. Rinsing the rice helps wash out excess starch, so it cooks up soft and sticky. It’s perfect for soaking up all the goodness in this fragrant, lemongrass-infused coconut milk curry.
In your bag
- 1 cup broken rice
- ½ pound baby bok choy
- 2 ounces roasted red bell peppers
- Two 6-ounce Pacific cod fillets
- 3 chiles de arbol (optional)
- Sun Basket lemongrass paste (Lemongrass - fresh garlic - ground turmeric - olive oil - fresh ginger - salt)
- ½ teaspoon garam masala
- ¾ cup coconut milk
- Fresh cilantro
- 1 lime
Calories: 710, Protein: 35 g, Fiber: 5 g, Total Fat: 22 g, Monounsaturated Fat: 11.5 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 5 g, Cholesterol: 80 mg, Sodium: 950 mg, Carbohydrates: 92 g, Added Sugar: 0 g.