Description
A quick and flavorful dish featuring succulent cod simmered in aromatic Thai red curry and creamy coconut milk.
Ingredients
- 1-2 tablespoons of coconut oil
- 2 pounds of skinless cod, patted dry and seasoned with salt and pepper
- 1 tablespoon of Thai red curry paste
- 1 can of full-fat coconut milk
- Fish sauce or sugar to taste
- Optional garnish: Thai basil or Makrut lime leaves
- Rice for serving
Instructions
- Thaw frozen cod pieces if necessary and pat them dry with paper towels.
- Heat 1 tablespoon of coconut oil in a non-stick skillet over medium heat. Season the cod and cook each side for about 2 minutes, then remove and set aside.
- Add another tablespoon of coconut oil and 1 tablespoon of Thai red curry paste to the pan, frying it for flavor.
- Pour in coconut milk and bring to a gentle simmer, mixing thoroughly. Adjust seasoning with fish sauce or sugar.
- If desired, add vegetables to the curry.
- Return the cod to the pan, reduce heat, and let simmer for a few minutes.
- Serve over rice with optional garnishes.
Notes
Serve with fresh Thai basil or Makrut lime leaves for added aroma. Store leftovers in an airtight container in the fridge for up to three days.