15 Minute Creamy Thai Coconut Cod Curry
15 Minute Creamy Thai Coconut Cod Curry
Ingredients
- 1 pack microwave brown rice
- 1 carrot
- 1 courgette
- 2 cod fillets, or any protein of choice
- 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
- as needed crispy chilli oil, to serve
- as needed salt, for cod
Instructions
- 1
Dry the cod fillets thoroughly with paper towels and season them generously with salt on all sides.
⏱️ 1 min
- 2
In a blender, combine the full tin of light or full fat coconut milk, 1 tablespoon of red curry paste, the 2 spring onions (roughly chopped), 1 teaspoon of honey, the chicken stock cube, 1 teaspoon of fish sauce, and 1 teaspoon of soy sauce.
⏱️ 2 min
- 3
Blitz the mixture in the blender until it is completely smooth and well combined. Set aside.
⏱️ 1 min
- 4
Prepare the carrot and courgette. You can either julienne them into thin strips or use a vegetable peeler to create wide ribbons.
⏱️ 3 min
- 5
Add the entire pack of microwave brown rice to a wide pan with a lid, spreading it evenly across the bottom.
⏱️ 1 min
- 6
Layer the prepared carrot and courgette on top of the rice in the pan.
⏱️ 1 min
- 7
Carefully place the seasoned cod fillets on top of the vegetables.
⏱️ 1 min
- 8
Pour the blended curry sauce evenly over the cod and vegetables in the pan, ensuring everything is well coated.
⏱️ 1 min
- 9
Cover the pan tightly with its lid.
- 10
Place the pan over medium-low heat and simmer gently for 8–10 minutes, or until the cod is cooked through and flakes easily with a fork. Avoid overcooking to keep the cod moist.
⏱️ 10 min
- 11
Serve the creamy Thai coconut cod curry immediately. Squeeze fresh lime juice over each portion and drizzle with crispy chilli oil to taste.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
15 Minute Creamy Thai Coconut Cod Curry
- 1 pack microwave brown rice
- 1 carrot
- 1 courgette
- 2 cod fillets, or any protein of choice
- 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
- as needed crispy chilli oil, to serve
- as needed salt, for cod
Instructions
- 1
Dry the cod fillets thoroughly with paper towels and season them generously with salt on all sides.
⏱️ 1 min - 2
In a blender, combine the full tin of light or full fat coconut milk, 1 tablespoon of red curry paste, the 2 spring onions (roughly chopped), 1 teaspoon of honey, the chicken stock cube, 1 teaspoon of fish sauce, and 1 teaspoon of soy sauce.
⏱️ 2 min - 3
Blitz the mixture in the blender until it is completely smooth and well combined. Set aside.
⏱️ 1 min - 4
Prepare the carrot and courgette. You can either julienne them into thin strips or use a vegetable peeler to create wide ribbons.
⏱️ 3 min - 5
Add the entire pack of microwave brown rice to a wide pan with a lid, spreading it evenly across the bottom.
⏱️ 1 min - 6
Layer the prepared carrot and courgette on top of the rice in the pan.
⏱️ 1 min - 7
Carefully place the seasoned cod fillets on top of the vegetables.
⏱️ 1 min - 8
Pour the blended curry sauce evenly over the cod and vegetables in the pan, ensuring everything is well coated.
⏱️ 1 min - 9
Cover the pan tightly with its lid.
- 10
Place the pan over medium-low heat and simmer gently for 8–10 minutes, or until the cod is cooked through and flakes easily with a fork. Avoid overcooking to keep the cod moist.
⏱️ 10 min - 11
Serve the creamy Thai coconut cod curry immediately. Squeeze fresh lime juice over each portion and drizzle with crispy chilli oil to taste.
⏱️ 1 min