Thai Red Curry with Cod
Flaky cod simmered in creamy coconut curry with crisp green beans and fresh Thai basil. A restaurant-quality dish that's lighter than takeout and ready in 30 minutes.
Ingredients
- 2-4 tbsp olive oil
- 2 cloves garlic
- 2 tbsp fresh ginger, grated
- 5 tbsp Thai red curry paste
- 1 cup chicken broth
- 1 14oz can coconut milk
- 1 tsp coconut or palm sugar
- 1 tbsp fish sauce
- juice of half a lime
- 1 cup (4 oz) fresh green beans, cut into 2-inch pieces
- 4 dried kaffir lime leaves
- 1/2 cup Thai basil
- 4 cod lions, fresh if possible
- salt and pepper
Garnish
- Thai basil
- cilantro sprigs
- 1/2 cup unsalted roasted peanuts, lightly chopped
- 1 serrano pepper, thinly sliced
To serve
- 4-5 cups cooked jasmine rice
Instructions
Make the curry sauce
- Heat olive oil in a skillet or saucepan over medium heat. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
- Stir in the red curry paste and cook for another 2 minutes to release the flavours.
- Pour in the chicken stock and coconut milk, stirring to combine.
- Stir in kaffir lime leaves, sugar, fish sauce and green beans. Simmer 5-7 minutes or until beans are tender-crisp.
- Stir in lime juice and Thai basil. Turn off heat, keep sauce warm.
Cook the fish
- Pat the cod dry with paper towel, then season both sides with salt and pepper.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Once hot, place the cod in the pan and cook 2-3 minutes per side, depending on the thickness, until golden with a light sear and just cooked through.
To serve
- Place 1 cup of rice in each bowl. Spoon the curry sauce and beans around the rice.
- Top with a piece of cod, garnish with Thai basil, cilantro, peanuts and serrano slices. Serve.