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Clean15
One pot

Thai Cod & Coconut Yellow Curry

with Broccoli Florets

Cooking time

15 minutes

Servings

2/4

Calories

510 /serving

Aromatic, flavourful, colourful… there are so many delicious reasons to love Thai cooking and this
15-minute curry has them all. It’s brimming with nutritious elements, from fragrant fresh ginger (a natural immune system booster) to vibrant greens like broccoli and baby bok choy. You’ll simmer them until crisp-tender with cod fillets (our source of protein), coconut milk and our beautifully mild curry paste to create a thick curry that, once garnished with fresh cilantro and finished with a squeeze of citrus, amounts to an explosion of taste.

We will send you:

  • 2 Cod fillets (high-protein serving)
  • 200g Broccoli florets
  • 170g Baby bok choy
  • 25g Diced onions
  • 15ml Ginger paste
  • 1 Bunch of cilantro
  • 1 Lime (or lemon)
  • 36g Mild yellow curry paste
  • 400ml Coconut milk

Contains: Cod

You will need:

Large pan
Oil
Salt & pepper
Total Fat
34 g
Saturated Fat
26 g
Sodium
1620 mg
Total Carbs
22 g
Sugars
7 g
Protein
33 g
Fibres
8 g
Preparation
a picture
Mise en place
Quarter the lime. Separate the baby bok choy leaves, discarding the root ends (halve the leaves crosswise if large). Roughly chop the cilantro leaves and stems.
a picture
Start the curry
In a large pan, heat a drizzle of oil on medium. Add the onions and ginger paste. Cook, stirring frequently, 30 seconds to 1 minute, until softened and fragrant. Add the curry paste. Cook, stirring frequently, 30 seconds to 1 minute, until the curry paste is toasted and fragrant.
a picture
Cook the cod & vegetables
Pat the cod dry with paper towel; season with S&P. To the pan of aromatics, add the cod*, broccoli, baby bok choy and coconut milk. Simmer, partially covered, 6 to 8 minutes, until the cod and vegetables are cooked through; season with S&P to taste.
a picture
Finish & serve
To the pan of curry, add juice from up to ½ the lime wedges (to taste) and up to ½ the cilantro (to taste); season with S&P to taste. Divide the finished curry between your bowls. Garnish with as much of the remaining cilantro as you’d like and the remaining lime wedges. Bon appétit!

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