Mains

Thai Green Cod & Vegetable Curry

Step 1 of 6

Move slider to right position. Select SEAR/SAUTÈ and set to Hi 5. Select START/STOP to begin. Add 1 tablespoon oil to pot and preheat for 3-4 minutes.

Ingredients

2 tbsp oil, divided
4 tbsp Thai green curry paste, divided
330g sweet potato, cut into 2.5cm pieces
1 yellow pepper, cut into 2.5cm pieces
125g trimmed thick green beans, cut in half
400ml can coconut milk
1/2 tsp light brown sugar
2 tsp fish sauce
Salt and pepper to taste
A handful Thai basil leaves, plus extra for garnish
1 red chilli, seeded and finely sliced
Jasmine rice and lime wedges to serve
4 frozen skin-on cod fillets, 140g each

Step 2 of 6

Add 3 tablespoons green curry paste to pot and sauté for 2 minutes, stirring. Select START/STOP to turn off SEAR/SAUTÉ.

Ingredients

2 tbsp oil, divided
4 tbsp Thai green curry paste, divided
330g sweet potato, cut into 2.5cm pieces
1 yellow pepper, cut into 2.5cm pieces
125g trimmed thick green beans, cut in half
400ml can coconut milk
1/2 tsp light brown sugar
2 tsp fish sauce
Salt and pepper to taste
A handful Thai basil leaves, plus extra for garnish
1 red chilli, seeded and finely sliced
Jasmine rice and lime wedges to serve
4 frozen skin-on cod fillets, 140g each

Step 3 of 6

Stir in sweet potatoes, peppers, green beans, coconut milk, brown sugar and fish sauce to pot. Season to taste.

Ingredients

2 tbsp oil, divided
4 tbsp Thai green curry paste, divided
330g sweet potato, cut into 2.5cm pieces
1 yellow pepper, cut into 2.5cm pieces
125g trimmed thick green beans, cut in half
400ml can coconut milk
1/2 tsp light brown sugar
2 tsp fish sauce
Salt and pepper to taste
A handful Thai basil leaves, plus extra for garnish
1 red chilli, seeded and finely sliced
Jasmine rice and lime wedges to serve
4 frozen skin-on cod fillets, 140g each

Step 4 of 6

In a small bowl, mix remaining oil and curry paste. Place the reversible rack in the pot over vegetables, making sure rack is in the higher position. Carefully place cod fillets, skin side down, on the rack and brush tops with the curry paste mixture. Season to taste.

Ingredients

2 tbsp oil, divided
4 tbsp Thai green curry paste, divided
330g sweet potato, cut into 2.5cm pieces
1 yellow pepper, cut into 2.5cm pieces
125g trimmed thick green beans, cut in half
400ml can coconut milk
1/2 tsp light brown sugar
2 tsp fish sauce
Salt and pepper to taste
A handful Thai basil leaves, plus extra for garnish
1 red chilli, seeded and finely sliced
Jasmine rice and lime wedges to serve
4 frozen skin-on cod fillets, 140g each

Step 5 of 6

Close the lid and move slider to the middle position. Select STEAM AIR FRY, set temperature to 225°C and time to 8 minutes. Press START/STOP to begin cooking (this will STEAM for approximately 10 minutes before switching to STEAM AIR FRY). When cooking is complete, remove cod and rack from pot. Stir in Thai basil leaves and chilli into curry.

Ingredients

2 tbsp oil, divided
4 tbsp Thai green curry paste, divided
330g sweet potato, cut into 2.5cm pieces
1 yellow pepper, cut into 2.5cm pieces
125g trimmed thick green beans, cut in half
400ml can coconut milk
1/2 tsp light brown sugar
2 tsp fish sauce
Salt and pepper to taste
A handful Thai basil leaves, plus extra for garnish
1 red chilli, seeded and finely sliced
Jasmine rice and lime wedges to serve
4 frozen skin-on cod fillets, 140g each

Step 6 of 6

Serve cod with vegetable curry, garnished with extra Thai basil leaves, lime wedges and Jasmine rice.

Ingredients

2 tbsp oil, divided
4 tbsp Thai green curry paste, divided
330g sweet potato, cut into 2.5cm pieces
1 yellow pepper, cut into 2.5cm pieces
125g trimmed thick green beans, cut in half
400ml can coconut milk
1/2 tsp light brown sugar
2 tsp fish sauce
Salt and pepper to taste
A handful Thai basil leaves, plus extra for garnish
1 red chilli, seeded and finely sliced
Jasmine rice and lime wedges to serve
4 frozen skin-on cod fillets, 140g each

Mains

Thai Green Cod & Vegetable Curry

Recipe by Ninja Kitchen

Tip: Cooking Mode