Looking for a tasty midweek dinner option? Try cooking up our Yellow Cod Thai Curry in just 10 minutes for a balanced and tasty meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Yellow Curry Paste
Steamed Basmati Rice
Sugar Snap Peas
Soy Sauce(ContainsGluten, Soya)
Water for Curry
Heat a splash of oil in a medium saucepan over a medium high heat.When hot, add the curry paste and cook stirring frequently until fragrant, 1 minute.Next add the coconut milk and soy sauce (see ingredients for amount).Add the water (see ingredients for amount) and bring to the boil.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.
Trim the bok choy then thinly slice widthways.Cut the sugar snap peas into thirds.Add the bok choy and sugar snap peas to the curry and cook until tender, 3 more mins.
Roughly chop the coriander (stalks and all). Halve the lime. Cook the rice according to pack instructions.Taste the curry and squeeze in the lime juice.Share the rice between your plates.Top with the cod curry and sprinkle over the peanuts and coriander.Enjoy!