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
(21 votes)
Cook: 30 Mins
Serves: 4
Price: £1.71 per serving
Nutritional Information
Each 393g serving contains
Energy
1085kj
259kcal
1085kj
259kcal
13%
Fat
106g
106g
High
15%
15%
Saturates
6.7g
6.7g
High
34%
34%
Sugars
7.1g
7.1g
Med
8%
8%
Salt
0.98g
0.98g
Med
16%
16%
of your reference intake.
Typical energy values per 100g:
276kj/66kcal
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.