Serves 10


  • 2 Onion, Diced
  • 2 Red Pepper, Diced
  • 100g Green Thai Curry Paste
  • 600ml Coconut Milk
  • 300g Philadelphia Original
  • 50g Butter
  • 2 Red Chilli, Diced with Seeds Removed
  • 2 tbsp Ground Ginger
  • 2tbsp Ground Coriander
  • 50g Jasmin Rice
  • 1.5l Vegetable Stock
  • 750g Sugar Snap Peas
  • 10 x 150g Cod Fillets or Tails, Skinned and Boned
  • 5 tbsp Olive Oil
  • 4tbsp Fresh Coriander (Optional)



Step 1.

Preheat oven to 180⁰C.

Step 2.

Heat some oil over a medium heat and soften the onion and pepper in the pan for 1-3 minutes.

Step 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.

Step 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.

Step 5.

Cover the rice with vegetable stock and simmer on a medium heat for 10 minutes or until the rice has cooked through.

Step 6.

Blanch the sugar snap peas in boiling water for 5 minutes.

Step 7.

Place the cod onto a roasting tray and drizzle with olive oil. Bake in the oven for 8 minutes until cooked.

Step 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).


• Add more or less chilli as required

• Offer coriander as an optional addition

• Use alternative white fish if looking to reduce the price per portion

Why Philly? Philadelphia Original is the only choice as it melts to the correct consistency and holds perfectly, ideal for high volume serving.