Thai green curry with cod and peas

Ingredients

• 300 gbrown rice
• 1 headpak choi
• 500 gfresh cod fillets
• 1 tbspsunflower oil
• 70 gThai green curry paste
• 400 mltinned coconut milk
• 150 gfrozen garden peas
• 1lime
• 15 gfresh coriander

Instructions

1. 1

   Cook the rice

   Cook the brown rice according to the instructions on the packet.

2. 2

   Prepare the vegetables

   Meanwhile, slice the pak choi stems and leaves into thin strips. Cut the cod into 2 cm pieces.

3. 3

   Simmer the curry

   Heat the oil in a wok and fry the green curry paste for 2 minutes. Add the coconut milk and simmer gently for 5 minutes, adding the peas after 3 minutes.

4. 4

   Prepare the lime

   Meanwhile, scrub the lime, grate the green zest and squeeze out the juice. Roughly chop the coriander.

5. 5

   Add the pak choi

   Add the white parts of the pak choi and heat for 1 minute. Add the leaves and toss to combine.

6. 6

   Cook the cod

   Add the cod and cook for a further 3 minutes. Do not stir from this point.

7. 7

   Finish and serve

   Season the curry with the lime zest and juice, pepper and, if needed, salt. Serve with the rice and scatter the coriander over the top.

What is Thai green curry?

Thai green curry is a coconut-based curry flavoured with green curry paste, typically served with rice. This version brings together cod, peas and pak choi for a quick fish supper with a balance of creamy, aromatic and fresh flavours.

Green curry is part of Thailand’s varied curry tradition. Here, a ready-made paste provides the seasoning base, while lime and coriander bring a bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 635 calories, 31g protein, 67g carbs, 25g fat.

The brown rice and peas provide most of the carbohydrates, while coconut milk and sunflower oil contribute much of the fat. Cod is the main source of protein. For a more balanced plate, serve a generous amount of pak choi alongside the measured rice and curry.

The ingredients that shape the curry

Curry paste: frying it briefly in oil helps release its aromas before the coconut milk goes in. Paste brands vary in heat and saltiness, so taste the sauce before adding any extra salt.

Coconut milk: the tinned milk gives the curry its creamy body. Stir it into the paste and keep the mixture at a gentle simmer rather than a hard boil.

Lime and coriander: zest and juice add a sharp, fresh contrast to the rich sauce. The coriander goes on at the end so its flavour stays lively.

Prepare the pak choi in two parts

White stems: slice them thinly and give them a minute in the curry first, as they need more heat than the leaves.

Green leaves: add these after the stems and toss them through the sauce. They wilt quickly, so there is no need to cook them for long.

Keep the cod in pieces

Cutting the fish into 2 cm pieces gives it time to cook through in the final 3 minutes. Add it once the vegetables are in the sauce.

Hands off: the method says not to stir after adding the cod. This helps the delicate pieces stay intact; check that they are opaque and flake easily before serving.

Time the rice and sauce

Rice first: start cooking it according to the packet, since the cooking time can vary by type. The curry can be prepared while it cooks.

Peas part-way through: add the frozen peas after the sauce has simmered for 3 minutes, leaving them to heat through during the rest of the 5-minute simmer.

Serve it while fresh

Spoon the curry alongside or over the brown rice so the grains can catch the coconut sauce. Divide the cod carefully rather than stirring it through at the table.

Finish with the chopped coriander just before serving. The lime’s acidity cuts through the creamy sauce and brings the whole plate together.

Recipe notes & tips

• Have the pak choi and cod cut before you start cooking the curry.
• Slice the pak choi stems and leaves separately so they can go into the pan at different times.
• Keep the coconut milk at a gentle simmer to avoid an overly vigorous boil.
• Add the cod in an even layer and leave it undisturbed for the final 3 minutes.
• Taste the sauce after adding lime before deciding whether it needs salt.
• Serve the coriander freshly chopped for the brightest flavour.

Variations

• More vegetables: add extra pak choi if you would like more greens in each bowl.
• Extra heat: serve with sliced fresh chilli for a hotter finish.
• Different fish: use another firm white fish, cut into similarly sized pieces.
• Citrus finish: add lime juice gradually and taste as you go for a sharper or milder sauce.
• Rice swap: serve with another kind of rice cooked according to its packet instructions.

Common mistakes to avoid

• Stirring after adding the cod: the pieces can break apart, so leave them undisturbed while they cook.
• Adding all the pak choi at once: the stems need a little longer, so put in the white parts before the leaves.
• Boiling the sauce hard: a rolling boil can make the coconut mixture less smooth, so keep it at a gentle simmer.
• Adding the peas too early: follow the method and add them after the sauce has simmered for 3 minutes.
• Overcooking the fish: check it after the final 3 minutes and stop cooking once it is opaque and flakes easily.

How to store

Refrigerate leftover curry and rice separately in sealed containers and eat within 1–2 days. Reheat until piping hot, gently warming the curry so the cod is less likely to break up.

Frequently asked questions