Thai Style Yellow Cod Curry
With Spinach & Jasmine Rice
They grow a lot of coconuts in Indonesia and love to cook with them. The country's food is often spicy but the heat is offset with sweetness from the coconuts and often a sour note too. We're attempting this balancing act in today's curry. The sauce bathing the veggies should be hot, sharp and sweet. Top it all off with golden toasted cashews and the herbal notes of coriander.
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
1
Vegetable Stock Powder
100
Baby Spinach
½
Lime
Not included in your delivery
100
Water for the Curry
300
Water for the Rice
Utensils
Cooking Instructions and Tips
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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 medium-high heat. When hot add the curry paste and cook stirring frequently until fragrant, 1 minute. Add the coconut milk, veg stock powder and water (see ingredients for amount). Bring to the boil and 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 it is 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. Meanwhile, zest and halve your lime. Once cooked, add a squeeze of lime juice into the curry and gently stir through, 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!
