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Yellow Cod Thai Curry

Yellow Cod Thai Curry

With Coriander & Lime Rice
4.0(552)
Michael Steadman
Michael SteadmanUpdated on November 04, 2025
Get 50% off 1st box + free for 3 months!
Get 50% off 1st box + free for 3 months!
Calories
: 
606 kcal
Protein
: 
31.4g protein
Total
: 
10 minutes
Difficulty
: 
Medium
Allergens:
  • Fish
  • Soya
  • Wheat
  • Cereals containing gluten
  • Peanut
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 milliliter(s)

Coconut Milk

2 unit(s)

Cod Fillets

(Contains: Fish)

45 grams

Yellow Thai Style Paste

(Contains: Soya)

12.5 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

1 unit(s)

Pak Choi

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

80 grams

Sugar Snap Peas

1 pouch(es)

Steamed Basmati Rice

1 unit(s)

Lime

½ bunch(es)

Coriander

Not included in your delivery

100 milliliter(s)

Water for the Curry

Energy (kJ)2533 kJ
Energy (kcal)606 kcal
Fat31.8 g
of which saturates17.9 g
Carbohydrate51.3 g
of which sugars6 g
Dietary Fibre5.4 g
Protein31.4 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Lid
•Paper Towel
•Chopping Board
•Knife

Instructions

PDF
Curry Up!
1

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. Pat the cod with some kitchen roll to get rid of any excess moisture, then 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.

Chop Chop!
2

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.

Time to Serve
3

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!

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