Yellow Thai Style Cod Curry
with Spinach and Jasmine Rice
19 Green SmartPoints® per serving
18 Blue SmartPoints® per serving
18 Purple SmartPoints® per serving
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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
150
Jasmine Rice
2
Cod Fillets
(Contains Fish)
45
Yellow Thai Style Paste
200
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
100
Baby Spinach
½
Lime
Not included in your delivery
100
Water for the Curry
300
Water for the Rice
Nutritional information
Utensils
Instructions
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Chop the cod into 2cm chunks. IMPORTANT: Wash your hands after handling raw fish.
When the rice has been cooking for 5 mins, heat a drizzle of oil in a medium saucepan on a medium-high heat. When hot, add the yellow Thai style paste and cook, stirring frequently, until fragrant, 1 min. Add the coconut milk, veg stock paste and water (see ingredients for amount). Bring to the boil then turn down to simmer. Simmer until slightly thickened, 4-5 mins.
Once the curry has simmered for 5 mins, add the cod pieces, making sure they are fully submerged in the sauce. Simmer until cooked through, a further 3-4 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Add the spinach to the curry, pop a lid on and cook the curry for 3-4 mins until spinach is fully wilted and piping hot. Meanwhile, zest and halve your lime. Once cooked, add a squeeze of lime juice into the curry and gently stir through, then season to taste with salt and pepper. Cut the remaining lime into wedges.
Carefully fluff up your rice and mix through the lime zest. Share between your plates and top with the cod curry. Serve any remaining lime wedges alongside for squeezing over. Enjoy!
