Description
This one-pan Coconut Curry Cod is a delicious blend of flavors and textures.
Ingredients
Scale
- 4 (6-ounce) cod fillets, skinless and boneless
- 1 can (13 ounces) coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice (freshly squeezed)
- 1 cup vegetable broth (or chicken broth)
- 1 bell pepper (red or yellow), sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 cup snap peas (or green beans)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- 1/4 cup unsalted butter (1/2 stick)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice (freshly squeezed)
- Zest of 1 lemon
- Salt, to taste
Instructions
- Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the sliced onion and bell pepper. Sauté for 4-5 minutes until they are softened and the onion is translucent.
- Add the minced garlic and grated ginger to the skillet. Cook for an additional 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Next, stir in the red curry paste, brown sugar, and fish sauce. Mix well and cook for about 1 minute to allow the spices to bloom.
- Pour in the coconut milk and vegetable broth, then add the lime juice. Stir to combine and bring the mixture to a gentle simmer over medium heat.
- Once simmering, carefully add the cod fillets into the sauce. Spoon some of the sauce over the fish, ensuring they are well-coated. Cook for 8-10 minutes, or until the cod is opaque and flakes easily with a fork. Avoid overcooking, as this can dry out the fish.
- While the cod is cooking, add the snap peas (or green beans) to the skillet during the last 3-4 minutes of cooking. They should be bright green and tender-crisp when done.
- To prepare the lemon garlic butter, melt 1/4 cup of unsalted butter in a small saucepan over low heat. Add the minced garlic, lemon juice, and lemon zest. Stir well and season with salt to taste. Cook for about 2-3 minutes until fragrant.
- Once the cod is cooked through, drizzle the lemon garlic butter over the top. Garnish with fresh cilantro before serving.
- Enjoy your one-pan meal!
Notes
- Serve over rice or with crusty bread to soak up the sauce.
- Substitute other vegetables as desired.
- Adjust red curry paste to control spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 fillet with sauce and vegetables
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg