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Yellow Cod Thai Curry

Yellow Cod Thai Curry

Yellow Cod Thai Curry

with Coriander & Lime Rice

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We love good Cod Thai Curry, Coriander & Lime Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:

Fish

•Cereals containing gluten

•Soya

•Peanut

The quantities provided above are averages only.

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.

Total10 minutes

Active 8 minutes

DifficultyMedium

Ingredients

serving amount

200

Coconut Milk

2

Cod Fillets

(Contains: Fish)

45

Yellow Thai Style Paste

12.5

Soy Sauce

(Contains: Cereals containing gluten, Soya)

1

Pak Choi

25

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

1

Steamed Basmati Rice

1

Lime

80

Mangetout

½

Coriander

Not included in your delivery

100

Water for the Curry

Nutritional information

Energy (kcal)592 kcal

Energy (kJ)2477 kJ

Fat32 g

of which saturates18 g

Carbohydrate51 g

of which sugars6 g

Protein29 g

Salt1.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Curry Up!

1

a) Heat a splash of oil in a medium saucepan over a medium high heat. b) When hot, add the curry paste and cook stirring frequently until fragrant, 1 minute. c) Next add the coconut milk and soy sauce (see ingredients for amount). d) Add the water (see ingredients for amount) and bring to the boil. e) 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

a) Trim the bok choy then thinly slice widthways. b) Cut the sugar snap peas into thirds. c) Add the bok choy and sugar snap peas to the curry and cook until tender, 3 more mins.

Time to Serve

3

a) Roughly chop the coriander (stalks and all). b) Halve the lime. c) Cook the rice according to pack instructions. d) Taste the curry and squeeze in the lime juice. e) Share the rice between your plates. f) Top with the cod curry and sprinkle over the peanuts and coriander. Enjoy!

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