Description
A simple yet vibrant dish featuring tender Cod in a creamy, spicy Thai red curry sauce.
Ingredients
- 1–2 tablespoons coconut oil (divided)
- 2 pounds skinless Cod (patted dry and seasoned with salt and pepper)
- 1 tablespoon Thai red curry paste
- 1 can coconut milk (full-fat preferred)
- Fish sauce or sugar (optional, for balancing flavor)
- Optional garnishes: Thai basil or makrut lime leaves
- Rice for serving
Instructions
- Heat 1 tablespoon of oil in a non-stick skillet over medium heat.
- Season the Cod on both sides with salt and pepper. Once the oil is hot, add the Cod to the pan.
- Cook for about 2 minutes on each side, adjusting time based on thickness. Remove the fish and set aside.
- In the same pan, add another tablespoon of oil followed by 1 tablespoon of red curry paste. Allow the paste to fry in oil and break it up with a wooden spoon.
- Pour in 1 can of coconut milk, stirring until the curry paste dissolves.
- Taste the sauce; if needed, add fish sauce or sugar to balance the flavors.
- If desired, toss in vegetables and allow them to heat through.
- Return the fish to the pan, reduce the heat, and simmer for a few minutes to reheat and infuse the Cod with the curry flavor.
- Serve over your choice of rice, garnished with fresh Thai basil or makrut lime leaves.
Notes
Adjust spice levels by increasing red curry paste or adding fresh Thai chilis. Keep knife skills sharp for vegetable preparation.
