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Low carb, ready in 15 min!
One pot wonder
Ready in 10 minutes

Coconut Cod Curry

with Leafy Greens, String Peas & Cherry Tomatoes

Cooking time

10 minutes




300 /serving

Fastest fish on the block! This sumptuous cod curry comes together in an amazing 10 minutes. The backbone is our massaman curry paste, pleasantly spice-loaded but not potently hot on the tongue. Cooking it up with onions (pre-chopped for convenience) and coconut milk enriches the tropical tang even more. While the cod fillets simmer in the sauce, you’ll add cherry tomatoes, leafy greens and string peas to the pan for fresh, soft and crisp delight in every bite—very possibly in that order.

We will send you:

  • 2 Cod fillets (high-protein serving)
  • 140g Cherry tomatoes
  • 120g Baby spinach (or baby kale)
  • 50g Diced onions
  • 100g Trimmed sugar snap peas (or snow peas)
  • 165ml Coconut milk
  • 18g Massaman curry paste

Contains: Cod

You will need:

Large pan
Salt & pepper
Total Fat
13 g
Saturated Fat
11 g
1130 mg
Total Carb
14 g
7 g
31 g
4 g
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Start the curry
Pat the cod dry with paper towel; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Sauté the onions and curry paste, stirring frequently, 30 sec. to 1 min., until fragrant. Add the cod, coconut milk and ¼ cup water (double for 4 portions) and cook, 3 to 4 min., until partially cooked.
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Mise en place
While the curry cooks, halve the tomatoes.
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Finish the curry
To the pan of curry, add the tomatoes, spinach and string peas; cook, stirring occasionally, 2 to 3 min., until the vegetables have softened and the cod* is cooked through.
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Plate your dish
Divide the curry between your bowls. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.