Yellow Cod Thai Curry
with Coriander & Lime Rice
We love good Cod Thai Curry, Coriander & Lime Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200
Coconut Milk
2
Cod Fillets
(Contains Fish)
45
Yellow Thai Style Paste
12.5
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Pak Choi
25
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Steamed Basmati Rice
1
Lime
80
Mangetout
½
Coriander
Not included in your delivery
100
Water for the Curry
Nutritional information
Instructions
a) Heat a splash of oil in a medium saucepan over a medium high heat. b) When hot, add the curry paste and cook stirring frequently until fragrant, 1 minute. c) Next add the coconut milk and soy sauce (see ingredients for amount). d) Add the water (see ingredients for amount) and bring to the boil. e) Pat the cod with some kitchen roll to get rid of any excess moisture, then pop the cod into the sauce, making sure it is fully submerged and cook with the lid on, until the fish is cooked, 5-6 mins. IMPORTANT: The fish is cooked when opaque in the middle.
a) Trim the bok choy then thinly slice widthways. b) Cut the sugar snap peas into thirds. c) Add the bok choy and sugar snap peas to the curry and cook until tender, 3 more mins.
a) Roughly chop the coriander (stalks and all). b) Halve the lime. c) Cook the rice according to pack instructions. d) Taste the curry and squeeze in the lime juice. e) Share the rice between your plates. f) Top with the cod curry and sprinkle over the peanuts and coriander. Enjoy!
