Thai green curry with cod, spinach, and cauliflower "rice"

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Thai green curry with cod, spinach, and cauliflower "rice"

Gluten-Free, Soy-Free, Lean & Clean, Carb-Conscious, Paleo, Dairy-Free

2 Servings, 330 Calories/Serving

15 Minutes

With meaty, flaky cod cooked in a mild, warming green curry served over a bed of cauliflower “rice,” this is paleo comfort food at its best.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Fish options:
  • 2 wild skinless cod fillets (about 6 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 1 organic lemon
  • Sun Basket green curry base (coconut milk - spinach - onion - cashew butter - garam masala - garlic - ginger - turmeric - coriander)
  • 3 ounces organic baby spinach or other leafy greens
  • 10 ounces organic cauliflower “rice”
  • 2 ounces organic shredded carrots

Nutrition per serving

Calories: 330, Protein: 36g (72% DV), Fiber: 7g (28% DV), Total Fat: 14g (22% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 3g, Saturated Fat: 2g (10% DV), Cholesterol: 80mg (27% DV), Sodium: 300mg (13% DV), Carbohydrates: 19g (6% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (cashew, coconut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the fish; make the green curry

Prep and cook instructions are almost identical for all fish options.
  • Pat the fish dry with a paper towel; season generously with salt and pepper (discard the snapper skin, if desired).
  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the green curry base and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer, add the fish, and cook until the fish is cooked through and the green curry is thickened slightly, 4 to 6 minutes. Remove from the heat and stir in the spinach and 1 teaspoon [2 tsp] lemon juice; season to taste with salt and pepper.
While the fish and green curry cook, prepare the cauliflower “rice.”

2

Cook the cauliflower “rice”

In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the cauliflower “rice” and carrots, season with salt and pepper, and cook, stirring frequently, until the vegetables start to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the cauliflower “rice” to individual bowls and top with the fish and green curry. Serve with the lemon wedges.
Kids Can!
  • Juice the lemon.
  • Measure the water for the curry.
  • Time the cooking.