Name: Thai red curry with cod
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 9 oz Atlantic cod fillet, patted dry and cut into 2-inch pieces; 1/4 cup jasmine rice; 1/2 cup water; 1/3 cup light coconut milk; 1 tbsp red curry paste; 1 tsp coconut oil; 3/4 red bell pepper, thinly sliced; 3/4 tsp fish sauce; 1 tsp lime juice; 1/4 cup fresh cilantro, chopped; 1/4 tsp salt

Nutrition

Per serving

470 calories

Protein: 45g; 38% of calories
Carbs: 48g; 40% of calories
Fat: 11g; 21% of calories

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, heat the coconut oil in a 12-inch skillet over medium heat. Add the red curry paste and cook for 2 minutes until fragrant and darkened slightly.
Whisk in the coconut milk and fish sauce. Bring to a gentle simmer, then add the sliced bell pepper and cook for 5 minutes until the pepper begins to soften.
Place the cod pieces in the skillet in a single layer and spoon some sauce over the fish. Cover and simmer gently for 6 to 8 minutes. Done when flakes easily and opaque in the center, 145°F.
Stir in the lime juice. Fluff the rice and place it in a shallow bowl. Top with the fish and curry sauce, then garnish with the cilantro.

Nutrition

Ingredients

Instructions

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