Green coconut curry with codfish

A green curry with coconut rice, vegetables with sugar snaps & chicory and codfish.

Gluten free
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  • 4P168 grams of codfish
  • 0.5C58 grams of onion
  • 0.5C200 grams of chicory
  • 0.5C150 grams of chinese wok vegetables with sugar snaps
  • 2C26 grams of brown rice
  • 1F2 grams of olive oil
  • 3F75 grams low fat coconut milk
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How to cook

  • Cook the rice on low heat in 50 grams of the coconut milk. Add little bits of water when the rice gets dry.
  • Dice the onions and cook them with olive oil, garlic (paste), pepper, ginger, tamari and lemon grass (paste).
  • Cut the codfish in pieces and add some salt and pepper.
  • Cook them with the onions.
  • Add green curry spices and the chinese wok vegetables and cook for a couple of minutes.
  • Add the chicory and cook for another few minutes.
  • Add the rice and the rest of the coconut milk.
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  • The codfish gets seperated into small pieces, you could also cook the codfish seperately and add right before eating, if you like.
  • When making this into a smaller block portion I would leave out the rice and cook the vegetables in coconut milk, otherwise your meal will be pretty small.
  • In the preperation images I'm making 8 blocks, so in your pan it will look like half of it.