Roast Cod & Thai Green Philly Curry Sauce

A recipe developed exclusively for Philadelphia Professional by Gareth O’Hara
10 min
Prep time
30 min
Total time


    The makings of the

    Roast Cod & Thai Green Philly Curry Sauce

    1. 1

      Preheat oven to 180 °C.

    2. 2

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

    3. 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. 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. 5

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

    6. 6

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

    7. 7

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

    8. 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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    Roast Cod & Thai Green Philly Curry Sauce

    Nutritional Information

    Typical valuesPer Serving
    Energy3111.0 kJ
    Energy743.5 kcal
    Fat32.9 g
    Carb75.5 g
    Protein37.4 g
    Saturated fat18.5 g
    Salt1.2 g
    Dietary fibre4.7 g
    Sugars8.9 g