HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconYellow Cod Thai Curry With Lime Rice
Yellow Cod Thai Curry with Lime Rice

Yellow Cod Thai Curry with Lime Rice

Three Steps | Ready in 10

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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.

Allergens:FishPeanutsCereals containing GlutenSoya

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 conflict 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 Time10 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)



1 sachet

Yellow Curry Paste

200 milliliter(s)

Coconut Milk

1 pack(s)

Steamed Basmati Rice

½ bunch(es)


½ unit(s)


1 pot(s)

Salted Peanuts


1 pack(s)

Sugar Snap Peas

½ sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 unit(s)

Pak Choi

100 milliliter(s)

Water for Curry

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2498 kJ
Energy (kcal)597 kcal
Fat31.0 g
of which saturates18.0 g
Carbohydrate49 g
of which sugars5.0 g
Protein33 g
Salt2.56 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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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!