Yellow Cod Thai Curry
With Coriander & Lime Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Instructions
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!
