15 Minute Creamy Thai Coconut Cod Curry
15 Minute Creamy Thai Coconut Cod Curry
Ingredients
- 2 cod fillets
- 1 pack microwave brown rice
- 1 carrot
- 1 courgette
- 1 tin light or full fat coconut milk
- 1 tablespoon red curry paste
- 2 spring onions
- 1 teaspoon honey
- 1 chicken stock cube
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- 1 lime, to serve
- 1 crispy chilli oil, to serve
- as needed salt
Instructions
- 1
Dry the cod fillets with a paper towel and season them lightly with salt.
⏱️ 1 min
- 2
In a blender, combine the tin of light or full-fat coconut milk, red curry paste, spring onions, honey, chicken stock cube, fish sauce, and soy sauce.
⏱️ 2 min
- 3
Blitz the ingredients in the blender until the sauce is smooth and well combined.
⏱️ 1 min
- 4
Julienne the carrot and courgette, or peel them into thin ribbons using a julienne peeler or a standard vegetable peeler.
⏱️ 3 min
- 5
Add the microwave brown rice to a wide pan, spreading it evenly across the bottom.
⏱️ 1 min
- 6
Arrange the julienned carrot and courgette on top of the rice.
⏱️ 1 min
- 7
Place the seasoned cod fillets on top of the vegetables.
⏱️ 1 min
- 8
Pour the blended curry sauce generously over the cod, vegetables, and rice in the pan.
⏱️ 1 min
- 9
Cover the pan with a lid.
- 10
Place the pan on a hob over medium-low heat and simmer gently for 8 to 10 minutes, or until the cod is cooked through and flakes easily with a fork.
⏱️ 10 min
- 11
Serve the curry immediately with a fresh squeeze of lime juice and a generous drizzle of crispy chilli oil. Garnish with extra sliced spring onion if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
15 Minute Creamy Thai Coconut Cod Curry
- 2 cod fillets
- 1 pack microwave brown rice
- 1 carrot
- 1 courgette
- 1 tin light or full fat coconut milk
- 1 tablespoon red curry paste
- 2 spring onions
- 1 teaspoon honey
- 1 chicken stock cube
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- 1 lime, to serve
- 1 crispy chilli oil, to serve
- as needed salt
Instructions
- 1
Dry the cod fillets with a paper towel and season them lightly with salt.
⏱️ 1 min - 2
In a blender, combine the tin of light or full-fat coconut milk, red curry paste, spring onions, honey, chicken stock cube, fish sauce, and soy sauce.
⏱️ 2 min - 3
Blitz the ingredients in the blender until the sauce is smooth and well combined.
⏱️ 1 min - 4
Julienne the carrot and courgette, or peel them into thin ribbons using a julienne peeler or a standard vegetable peeler.
⏱️ 3 min - 5
Add the microwave brown rice to a wide pan, spreading it evenly across the bottom.
⏱️ 1 min - 6
Arrange the julienned carrot and courgette on top of the rice.
⏱️ 1 min - 7
Place the seasoned cod fillets on top of the vegetables.
⏱️ 1 min - 8
Pour the blended curry sauce generously over the cod, vegetables, and rice in the pan.
⏱️ 1 min - 9
Cover the pan with a lid.
- 10
Place the pan on a hob over medium-low heat and simmer gently for 8 to 10 minutes, or until the cod is cooked through and flakes easily with a fork.
⏱️ 10 min - 11
Serve the curry immediately with a fresh squeeze of lime juice and a generous drizzle of crispy chilli oil. Garnish with extra sliced spring onion if desired.
⏱️ 1 min