The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Poached Cod in Yellow Thai Curry with Rice
Delicate cod (sustainably sourced, of course) is gently poached in a saucy, aromatic Thai curry. Bursting with yellow spices and juicy tomatoes. Serve with fluffy rice to soak up all the flavour. Don't forget the sugar snap and spinach for vibrant veggies!
High protein
6 plants
Serving size
Ingredients
- 80g sugar snap peas (use half)
- 1 onion (use half)
- 3 garlic clove
- 200ml coconut milk (use half) (Coconut, Water)
- 80g brown rice (use half) (brown rice (100%))
- 3 tbsp thai yellow curry paste (use half) (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 110g baby tomatoes (use half)
- 40g baby spinach (use half)
- 280g diced cod fillets (use half) (Fish)
Nutritional Information
Calories: 603
Protein: 44g
Carbs: 46g
Fat: 27g
Ingredients
- 3 garlic clove
- 110g baby tomatoes
- 200ml coconut milk (Coconut, Water)
- 280g diced cod fillets (Fish)
- 80g brown rice (brown rice (100%))
- 80g sugar snap peas
- 1 onion
- 40g baby spinach
- 3 tbsp thai yellow curry paste (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
Nutritional Information
Calories: 595
Protein: 43g
Carbs: 45g
Fat: 27g
Poached Cod in Yellow Thai Curry with Rice
Delicate cod (sustainably sourced, of course) is gently poached in a saucy, aromatic Thai curry. Bursting with yellow spices and juicy tomatoes. Serve with fluffy rice to soak up all the flavour. Don't forget the sugar snap and spinach for vibrant veggies!
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely dice the onion. Finely chop or crush the garlic. halve the tomatoes. Rinse the spinach.
- Heat a large lidded frying pan with 1 tbsp oil on a medium-high heat. Once hot, add the onion and cook for 3 mins until softened. Then add the garlic and cook for 1 min. Add the Thai curry paste and cook for 30 secs, before adding in the tomatoes and coconut milk. Simmer for 8-10 mins, until reduced slightly. Season with sea salt and black pepper.
- Stir in the sugar snap and spinach into the curry. Gently add the diced cod. Cover with a lid and simmer for 10 mins, until the cod is cooked through. Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Cook for longer if necessary.
- Serve the cod curry in bowls with the rice.
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