Description

Easy Red Curry Cod & Rice is a saucy 30-minute meal made with cod, coconut milk, red curry, fresh vegetables, prepared rice, herbs, and chili crisp. Fast, easy, and full of flavour.

Ingredients

Units Scale

4 cod fillets, approximately 5 to 6 ounces each
2 packages prepared rice, approximately 8 to 10 ounces each
1 can (13.5 ounces) full-fat coconut milk
1 cup fish fumé or water
2 tablespoons Thai red curry paste
1 red bell pepper, thinly sliced
2 cups cauliflower florets, cut into small pieces
1 1/2 cups fresh snow peas
4 green onions, sliced
1/4 cup fresh cilantro, roughly chopped
2 tablespoons fresh basil or Thai basil, roughly torn
2 tablespoons chili crisp oil, plus more to taste
1 tablespoon fresh lime juice
1 tablespoon neutral oil
Salt, to taste

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Instructions

Build Your Curry Sauce: Heat the neutral oil in a large, deep skillet or sauté pan over medium-high heat. Add red curry paste and cook for 1 to 2 minutes, stirring constantly, until fragrant. Add your coconut milk and fish fumé or water. Whisk until the curry paste is fully incorporated. Bring the sauce to a gentle simmer.
Add the Vegetables: Add the cauliflower and red pepper to the curry sauce.
• Simmer for about 3 minutes, until the vegetables begin to soften but still have some bite.
Add The Rice and Cook the Cod: Season the cod fillets lightly with salt. Breakup prepared rice in the bag, so it’s not lumpy, then add directly to sauce and stir to combine. Nestle the cod on to the wet curried rice. Add the snow peas on top of rice. Cover and cook for 5 to 7 minutes over medium heat, depending on the thickness of the fillets, until the cod is opaque and flakes easily. Add snow peas to the top in the final minutes of cooking. NOTE: Avoid vigorous boiling, which can cause the fish to break apart.
Finish: Squeeze lime on to the dish or serve at the side. Taste and adjust the seasoning as needed. Spoon saucy rice, mixed with vegetables, into a bowl or plate. Top with a cod fillet. Finish with sliced green onion, fresh cilantro, basil, and a generous drizzle of chili crisp oil. Serve immediately.

Notes

Make It Your Own. This is an extremely flexible dinner. Try swapping in:
• Broccoli instead of cauliflower
• Sugar snap peas instead of snow peas
• Baby spinach at the end
• Bok choy
• Thinly sliced carrots
• Mushrooms
• Baby corn
• Shrimp instead of cod
• Chicken thighs instead of fish

For extra richness; add a splash of additional coconut milk.
For more heat; increase the red curry paste or finish with more chili crisp.
For more brightness; add extra lime juice just before serving.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Braising
Cuisine: Thai