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Yellow Thai Style Cod Curry
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Yellow Thai Style Cod Curry

Yellow Thai Style Cod Curry

with Spinach and Jasmine Rice

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

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.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

2

Cod Fillets

(Contains Fish)

45

Yellow Thai Style Paste

200

Coconut Milk

10

Vegetable Stock Paste

(Contains Celery)

100

Baby Spinach

½

Lime

Not included in your delivery

100

Water for the Curry

300

Water for the Rice

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Nutritional information

Energy (kcal)575 kcal
Energy (kJ)2408 kJ
Fat22 g
of which saturates17 g
Carbohydrate69 g
of which sugars2 g
Protein28 g
Salt2.32 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Chopping Board
Knife
Zester
Plate

Instructions

Rice To See You
1

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).

Prep the Cod
2

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

Curry Up!
3

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.

Simmer!
4

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.

Cook the Spinach
5

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.

Time to Serve
6

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!