Recipes
Date posted: 04/03/2024
Ingredients
| Olive oil | 5 tbsp |
| Onions, diced | 2 |
| Red peppers, diced | 2 |
| Green Thai curry paste | 100g |
| Coconut milk | 600ml |
| Philadelphia Original | 300g |
| Everyday Favourites salted butter | 50g |
| Red chilli, diced with seeds removed | 2 |
| Everyday Favourites ground ginger | 2 tbsp |
| Everyday Favourites ground coriander | 2 tbsp |
| Jasmin rice | 750g |
| Vegetable stock | 1.5l |
| Sugar snap peas | 750g |
| 150g cod fillets or tails, skinned and boned | 10 |
| Fresh coriander (optional) | 4 tbsp |
Method
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- Preheat oven to 180⁰C.
- Heat some oil over a medium heat and soften the onion and pepper in the pan for 1-3 minutes.
- Turn the heat down to low and fry the curry paste to release the flavours. Add the coconut milk and Philadelphia and reduce to desired thickness.
- Melt the butter in a separate pan, fry the chilli and dried spices to again release the flavour and then add the rice. Fry for a few minutes stirring constantly so the rice doesn’t burn.
- Cover the rice with vegetable stock and simmer on a medium heat for 10 minutes or until the rice has cooked through.
- Blanch the sugar snap peas in boiling water for 5 minutes.
- Place the cod onto a roasting tray and drizzle with olive oil. Bake in the oven for 8 minutes until cooked.
- Finally drain the rice and plate with the cooked cod, top with the curry sauce and garnish with sugar snap peas and fresh coriander (optional).