Date posted: 04/03/2024

Philadelphia roast cod, coconut curry sauce, fragrant rice and sugar snap peas

A healthy and vitamin packed dish, perfect as a lighter evening meal and bursting with flavour. A velvet like curry sauce with great fortification properties and vibrant in colour.

  • Timing: 30 mins
Votes: 0 Average: 0


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


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  1. Preheat oven to 180⁰C.
  2. Heat some oil over a medium heat and soften the onion and pepper in the pan for 1-3 minutes.
  3. 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.
  4. 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.
  5. Cover the rice with vegetable stock and simmer on a medium heat for 10 minutes or until the rice has cooked through.
  6. Blanch the sugar snap peas in boiling water for 5 minutes.
  7. Place the cod onto a roasting tray and drizzle with olive oil. Bake in the oven for 8 minutes until cooked.
  8. 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).
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