15 MINUTE CREAMY THAI COCONUT COD CURRY
Directions
- 1Dry the cod and salt it.
- 2Add the light coconut milk, red curry paste, spring onions, honey, stock cube, fish sauce, and soy sauce to a blender and blitz until smooth.
- 3Julienne the carrot and courgette, or peel into ribbons.
- 4Add the rice to a wide pan, top with the veg, then place the cod on top.
- 5Pour the sauce over the cod.
- 6Put the lid on and simmer gently for 8–10 minutes, until the cod is cooked through and flakes easily.
- 7Serve with a squeeze of lime and a drizzle of crispy chilli oil.
Ingredients
- 1 pack microwave brown rice
- 1 carrot
- 1 courgette
- 2 cod fillets
- 1 tin light or full fat coconut milk
- 1 tbsp red curry paste
- 2 spring onions
- 1 tsp honey
- 1 chicken stock cube
- 1 tsp fish sauce
- 1 tsp soy sauce
- Lime
- Crispy chilli oil
Equipment
blenderjulian peelernormal peelerwide panlidhob
Tips
- This is a time-saving hack, using a pack of microwave rice.
- The coconut milk cooks into it for the most luscious base.
- Serve with a squeeze of lime.
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