Recipes
Recipes

Cod and sweet potato Thai curry

Curry in a hurry cooked from scratch? You better believe it – the frozen cod and sweet potatoes can be used straight from the freezer

Curry in a hurry cooked from scratch? You better believe it – the frozen cod and sweet potatoes can be used straight from the freezer

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(21 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.71 per serving

Nutritional Information

Each 393g serving contains

Energy
1085kj
259kcal
13%
Fat
106g
High
15%
Saturates
6.7g
High
34%
Sugars
7.1g
Low
8%
Salt
0.98g
Low
16%
of your reference intake.
Typical energy values per 100g:
276kj/66kcal

Ingredients

2tsp rapeseed oil

100g Frozen for Freshness Diced Onions

1tsp frozen Scratch Cook Chopped Ginger

2tbsp frozen Scratch Cook Thai Herb Blend

4 Cook from Frozen Cod Fillets

200g frozen Scratch Cook Sweet Potato Chunks

1 reduced-salt vegetable stock cube, made up with 200ml water

130g baby corn, halved

100g frozen peas

400ml reduced fat coconut milk

1tbsp fish sauce

Juice 1 lime, plus wedges to serve

10g coriander, torn (optional)

Method

1
Heat the rapeseed oil in a deep frying pan and cook the diced onion over a medium heat for 5 mins. Add the ginger and Thai herb blend and cook for a further 2 mins.
2
Put the frozen cod fillets and frozen sweet potato chunks in a pan. Pour over the vegetable stock and bring to a simmer. Cook for 10 mins.
3
Add the baby corn, frozen peas, coconut milk and fish sauce and bring back to a simmer. Cover and reduce the heat until barely simmering and cook for 15 mins, or until the fish is cooked through and the sweet potato is tender.
4
Stir in the lime juice and sprinkle with coriander, if using, before spooning into bowls. Serve with lime wedges on the side.

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