NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.25 cup Dry jasmine rice

0.25 cup Full-fat coconut milk

1 tbsp Green curry paste

1 tsp Coconut oil

1 cup Chopped bok choy

0.5 cup Sugar snap peas

1 tsp Fish sauce

1 tbsp Lime juice

1 tbsp Fresh cilantro

0.25 tsp Sea salt

PREPARATION

• 1

  Combine the dry jasmine rice with water and 1 tablespoon of the coconut milk in a small pot, then cook according to package directions.

• 2

  Season the cod fillets with sea salt on both sides.

• 3

  Heat coconut oil in a large skillet over medium-high heat and sear the cod for 3 minutes per side until golden, then remove and set aside.

• 4

  In the same skillet, whisk the green curry paste with the remaining coconut milk, fish sauce, and lime juice until the sauce is smooth.

• 5

  Add the chopped bok choy and sugar snap peas to the skillet, simmering for 3 minutes until the vegetables are tender-crisp.

• 6

  Return the cod to the skillet and spoon the fragrant sauce over the fish to warm through.

• 7

  Fluff the coconut rice with a fork and serve alongside the green curry cod and vegetables.

• 8

  Garnish the finished dish with fresh cilantro.