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Thai Style Yellow Cod Curry
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Thai Style Yellow Cod Curry

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.

Allergens:
Fish

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.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

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

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Nutritional information

Energy (kcal)589 kcal
Energy (kJ)2464 kJ
Fat22 g
of which saturates17 g
Carbohydrate67 g
of which sugars2 g
Protein31 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Chopping Board
Knife
Bowl

Instructions

Rice To See You
1

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).

Prep the Cod
2

Chop the cod into 2cm chunks. IMPORTANT: Wash your hands after handling raw fish.

Curry Up!
3

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.

Simmer!
4

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.

Cook the Spinach
5

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

Time to Serve
6

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!