Coconut Red Curry Cod
Tender cod poached in a fragrant coconut red curry broth with ginger, garlic, carrots, and zucchini. A quick, flavor-packed dinner that's perfect served over rice.
Servings: 2
Ingredients
For the recipe
- 1 tablespoon olive oil
- 1 large shallot finely diced
- 2 garlic cloves minced
- 2- inch piece ginger grated
- 2 scallions sliced, whites and greens separated
- 1 teaspoon kosher salt plus more to taste
- 1½ to 2 tablespoons red curry paste
- 1 medium zucchini cut into matchsticks
- 2 medium carrots cut into matchsticks
- 1 13.5-ounce can light coconut milk
- ½ cup water or stock
- 1½ pounds cod fillets
- Juice of 1 lime
For Serving
- Cooked rice
- Reserved scallion greens
- Chili oil
- Lime wedges
Instructions
- Heat olive oil in a large skillet over medium heat. Add the shallot, garlic, ginger, scallion whites, and salt. Cook until softened and fragrant, about 3 to 4 minutes.
- Stir in the red curry paste and cook for 1 minute.
- Add the zucchini and carrots and cook for 2 to 3 minutes.
- Pour in the coconut milk and water or stock. Bring to a gentle simmer.
- Nestle the cod into the broth. Cover and cook until the fish flakes easily with a fork, about 8 to 10 minutes.
- Stir in the lime juice and adjust seasoning as needed.
- Serve over jasmine rice and garnish with scallion greens, chili oil, and additional lime wedges.
