Thai-cod-and-sweet-potato-curry

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

By , 06 September 2018

(11 votes)

Cod and sweet potato Thai curry
  • 30 Mins

  • Serves: 4

  • Price: £1.71 per serving

Nutritional Info
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
  • 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.

  • 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.

  • 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.

  • Stir in the lime juice and sprinkle with coriander, if using, before spooning into bowls. Serve with lime wedges on the side.