Creamy Thai Coconut Cod Curry

Name: Creamy Thai Coconut Cod Curry
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1/2 microwave pouch of Brown Rice, microwave; 1/2 Carrots, whole; 1/2 Courgette, whole; 1 Cod Fillet, or any protein of choice; 1/2 small can (165 ml) of Coconut Milk, light or full fat; 1/2 tbsp Red Curry Paste; 1 Spring Onion; 1/2 tsp Honey; 1/2 Chicken Stock Cube; 1/2 tsp Fish Sauce; 1/2 tsp Soy Sauce

A quick one-pan curry with tender cod, creamy coconut sauce, and plenty of fresh vegetables. The red curry, fish sauce, and soy sauce give the dish a rich, savory depth, while honey rounds out the heat. Serve it over warm rice for an easy, comforting dinner.

A quick one-pan curry with tender cod, creamy coconut sauce, and plenty of fresh vegetables. The red curry, fish sauce, and soy sa... Show more

By Emily English · Original recipe

Health Grade

A+ · Excellent

Time

20 min

Price

0,68 €

Calories

189 kcal

low calorie

healthy

nutritious

quick

Method

Wash the vegetables

Rinse the carrots, courgette, and spring onion under cold water, then dry them well with a clean towel. Clean, dry vegetables are easier to slice neatly and won’t water down the curry sauce.

Slice everything thinly

Trim the carrots and courgette. Cut the carrots into thin julienne strips, or use a peeler to shave them into long ribbons. Slice the courgette into similarly thin ribbons or very fine strips so it cooks at the same speed. Trim and roughly slice the spring onion, including the green tops, since it will be blended into the sauce.

Season the cod

Pat the cod fillets dry with kitchen paper, then season them lightly with a little salt. Dry fish cooks more evenly and takes on the sauce better.

Blend the curry sauce

Add the coconut milk, red curry paste, sliced spring onion, honey, chicken stock cube, fish sauce, and soy sauce to a jug blender. Blend until the sauce is completely smooth and evenly colored, with no large bits of spring onion left.

Layer the pan

Place the microwave brown rice in a wide lidded pan or deep skillet and spread it out into an even layer. Scatter the sliced carrots and courgette over the top, then lay the seasoned cod fillets on the vegetables. Pour the blended curry sauce evenly over everything so the rice and vegetables are well coated and the fish is mostly surrounded by sauce.

Simmer gently

Cover the pan with a lid and set it over medium-low heat. Bring the curry to a gentle simmer, then cook for 8-10 minutes until the cod is opaque all the way through and flakes easily with a fork. The vegetables should be tender, the rice heated through, and the sauce lightly bubbling but not boiling hard.

Serve the curry

Spoon the warm rice into bowls, then top with the cod, vegetables, and plenty of the creamy Thai coconut curry sauce. Serve hot while the fish is still tender and flaky.