Thai cod curry with cauli rice

Thai cod curry with cauliflower rice

Turn up the heat with this veg-rich fish dish

By , 01 August 2017

(15 votes)

Thai cod curry with cauliflower rice

  • 45 Mins

  • Serves: 4

Nutritional Info
Each 364g serving contains

  • Energy

    975KJ

    233KCAL

    12%

  • Fat

    7.6g

    low

    11%

  • Saturates

    3.6g

    low

    18%

  • Sugars

    5.8g

    low

    6%

  • Salt

    0.25g

    low

    4%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 268kJ/64kcal.
Ingredients
  • 1tsp rapeseed oil
  • 100g frozen Scratch Cook Diced Onions
  • 1tbsp frozen Scratch Cook Chopped Garlic
  • 2tbsp frozen Scratch Cook Chopped Ginger
  • 2tbsp frozen Scratch Cook Thai Herb Blend
  • 1tbsp frozen Scratch Cook Chopped Chilli
  • 2tbsp Thai green curry paste
  • 200ml reduced-fat coconut milk
  • 400g Cook From Frozen Cod Fillets or Frozen White Fish Fillets
  • 200g frozen Scratch Cook Stir-fry Veg Mix
  • 100g frozen Scratch Cook Edamame Soya Beans
  • 300g Frozen for Freshness Cauliflower, defrosted
  • Lime wedges, to serve
Method

  • Heat the oil in a large pan, add the onions, garlic, ginger, herbs and chilli, and fry for 3-4 mins until soft.

  • Add the curry paste and stir to mix. Stir in the coconut milk and 4tbsp water, bring to the boil and simmer for 5 mins.

  • Add the cod, reduce the heat and cook for 10 mins until piping hot.

  • Meanwhile, microwave the stir-fry vegetables on high for 2 mins and set aside.

  • Finely chop or process the cauliflower until it resembles rice.

  • Stir the stir-fry veg and edamame into the curry and cook for 2 mins.

  • Put the cauliflower on a plate, cover with clingfilm and microwave on high for 2 mins. Serve alongside the cod curry, with lime wedges to squeeze.