Description
This lovely Thai-inspired curry recipe features tender white fish simmered in a creamy coconut curry broth with veggies.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 carrot, thinly sliced
- 4 large cloves garlic
- 2 to 3 tablespoons Thai yellow curry paste
- 1 tablespoon grated or minced fresh ginger
- 1 (15-ounce) can full-fat coconut milk
- 1 tablespoon coconut sugar (or brown sugar)
- 2 teaspoons fish sauce (optional)
- 2 cups broccolini florets
- 4 large cod filets (about 6 ounces each)
- 1 large lime, juiced
- fine sea salt and freshly-ground black pepper
- toppings: chopped cilantro, chopped scallions and extra lime wedges
- 4 cups cooked rice, for serving
Instructions
- Sauté the veggies. Heat the oil in a large nonstick sauté pan over medium heat. Add the onion and sauté, stirring occasionally, for 5 minutes. Add the carrot, garlic, curry paste (however much you prefer), ginger, and sauté, stirring frequently, for 2 minutes. Add the coconut milk, coconut sugar, fish sauce and stir to combine. Continue cooking until the sauce nearly reaches a simmer, then reduce heat to medium.
- Cook the fish. Add the broccolini and toss briefly in the sauce. Nestle the cod filets in with the broccolini and spoon a bit of the sauce over the filets. Cover the pan with a lid and cook for 4 to 5 minutes, or until the fish flakes easily with a fork. Cooking time will depend on the size/thickness of the filets.
- Finish. Drizzle the lime juice evenly over the pan and season with a few twists of black pepper. Taste the sauce and add extra salt, pepper and/or lime juice if needed.
- Serve. Serve warm over rice, garnished with lots of cilantro, scallions and extra lime wedges for squeezing. Enjoy!
