Yellow Thai Style Cod Curry

Name: Yellow Thai Style Cod Curry with Spinach and Jasmine Rice
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 150 Jasmine Rice; 2 Cod Fillets; 45 Yellow Thai Style Paste; 200 Coconut Milk; 10 Vegetable Stock Paste; 100 Baby Spinach; ½ Lime; 100 Water for the Curry; 300 Water for the Rice

with Spinach and Jasmine Rice

Michael SteadmanPublished on September 15, 2021

Get 50% off 1st box + free snacks for life!

19 Green SmartPoints® per serving
18 Blue SmartPoints® per serving
18 Purple SmartPoints® per serving
To find out more about WW SmartPoints® and claim your free 30 day trial visit https://www.weightwatchers.com/uk/hellofresh

Tags:

WeightWatchers

•Under 600 calories

Allergens:

Fish

•Celery

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.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

Cod Fillets

(Contains: Fish)

Yellow Thai Style Paste

200

Coconut Milk

Vegetable Stock Paste

(Contains: Celery)

100

Baby Spinach

Lime

Not included in your delivery

100

Water for the Curry

300

Water for the Rice

Nutritional information

Energy (kcal)575 kcal

Energy (kJ)2408 kJ

Fat22 g

of which saturates17 g

Carbohydrate69 g

of which sugars2 g

Protein28 g

Salt2.3 g

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

Utensils

•Medium Saucepan

•Chopping Board

•Knife

•Zester

•Plate

Cooking Instructions and Tips

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Chop the cod into 2cm chunks. IMPORTANT: Wash your hands after handling raw fish.

When the rice has been cooking for 5 mins, heat a drizzle of oil in a medium saucepan on a medium-high heat. When hot, add the yellow Thai style paste and cook, stirring frequently, until fragrant, 1 min. Add the coconut milk, veg stock paste and water (see ingredients for amount). Bring to the boil then turn down to simmer. Simmer until slightly thickened, 4-5 mins.

Once the curry has simmered for 5 mins, add the cod pieces, making sure they are fully submerged in the sauce. Simmer until cooked through, a further 3-4 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Add the spinach to the curry, pop a lid on and cook the curry for 3-4 mins until spinach is fully wilted and piping hot. Meanwhile, zest and halve your lime. Once cooked, add a squeeze of lime juice into the curry and gently stir through, then season to taste with salt and pepper. Cut the remaining lime into wedges.

Carefully fluff up your rice and mix through the lime zest. Share between your plates and top with the cod curry. Serve any remaining lime wedges alongside for squeezing over. Enjoy!