Get 3 FREE meals in your first basket! New clients only Redeem offer
Fresh pre-cut ingredients
Spicy
Ready in 25 minutes

Spicy Coconut Cod Curry

over Fluffy Rice with Lime & Scallions

Cooking time

25 minutes

Servings

2/4

Calories

640 /serving

It’s cold, cold, cold, and we’re feeling hot, hot, hot. Red curry paste knows how to raise the temperature—and raise the roof. Riched up with coconut milk, it makes a luxuriously warm coat for these fillets of cod, along with edamame beans, green cabbage and butternut squash (shredded and diced for ya, of course). Serve your spicely-go-nicely fish curry over white rice with a squirt of lime and scattering of scallions.

We will send you:

  • 2 Cod fillets
  • 2 Scallions
  • 1 Lime
  • 150g Shredded green cabbage
  • 200g Diced butternut squash
  • 165g White rice
  • 100g Edamame (or green peas)
  • 165ml Coconut milk
  • 18g Red curry paste

Contains: Cod, Shrimp, Soy

You will need:

Medium pot
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
11 g
Sodium
990 mg
Total Carb
93 g
Sugars
11 g
Protein
36 g
Fibre
9 g
Preparation
a picture
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
a picture
Start the curry
Meanwhile, remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large, high-sided pan, heat a drizzle of oil on medium. Sauté the white bottoms of the scallions, 30 sec. to 1 min., until fragrant. Add the curry paste, cabbage and squash. Cook, stirring occasionally, 3 to 4 min., until beginning to soften. Add the coconut milk, 1 cup water (double for 4 portions) and S&P; stir well.
a picture
Continue the curry
Pat the cod dry with paper towel; season with S&P. To the pan of curry, add the cod and edamame. Simmer, partially covered, flipping once, 6 to 8 min., until the cod* is cooked through and the vegetables are tender.
a picture
Finish the curry
Meanwhile, quarter the lime. To the pan of curry, add the juice of ½ the lime wedges; stir well.
a picture
Plate your dish
Divide the rice between your bowls. Top with the curry. Garnish with the green tops of the scallions. Serve the remaining lime wedges on the side. Bon appétit!

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