Description
A simple yet flavorful dish featuring cod cooked in a rich Thai red curry sauce with coconut milk.
Ingredients
- 1-2 tablespoons of oil (preferably 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
- Start by thawing your frozen cod pieces (if applicable). Once thawed, place the fish between two paper towels to absorb any excess moisture before cooking.
- In a non-stick skillet, heat 1 tablespoon of oil over medium heat. Season the cod on both sides with salt and pepper, then place it in the pan. Cook for about 2 minutes on each side. Remove the cod and set it aside.
- To the same pan, add another tablespoon of oil and 1 tablespoon of Thai red curry paste. Fry the curry paste, breaking it down with the back of a wooden spoon.
- Pour in the can of coconut milk and bring the mixture to a gentle simmer. Stir until the curry paste dissolves completely. Add fish sauce or sugar for balance.
- If desired, you may add some vegetables to the curry for additional flavor and nutrients. Heat everything until warm.
- Once the seasoning pleases your palate, return the cod to the pan. Reduce the heat to low and let it simmer for a few minutes.
- Serve your Easy Thai Red Curry Cod over rice, adding an optional garnish of Thai basil or Makrut lime leaves for freshness.
Notes
Use fresh herbs for garnish to enhance flavors. Adjust spice level by adding more curry paste or fresh chilis.
