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!
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
Soy Sauce(ContainsGluten, Soya)
Water for Curry
Sugar Snap Peas
Steamed Basmati Rice
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.
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.
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!