Thai Coconut Cod Curry
Ingredients
- 1 medium onion, finely chopped
- 2 garlic cloves, grated
- 2 medium carrots, chopped
- 150 g Tenderstem broccoli, roughly chopped
- 2 cod loins, or any firm white fish
- 1 x 400ml can light coconut milk
- 2 tsp chicken stock powder, ( I used OXO cubes)
- 2 tsp–1 tbsp Thai red curry paste, to taste
- 1 tsp fish sauce
- 190 g Merchant Gourmet cooked brown rice
- 1 tbsp toasted sesame seeds
Optional
- Chilli oil
- Fresh coriander
- Lime wedges
Instructions
- Heat a large frying pan or sauté pan over a medium heat.
- Add the onion and cook for 4–5 minutes until soft and translucent.
- Stir in the garlic, carrots and Tenderstem broccoli and cook for 3–4 minutes, stirring occasionally.
- Add the red curry paste and stir well to coat the vegetables.
- Pour in the coconut milk and mix until smooth.
- Nestle the cod into the sauce, cover with a lid and cook for 8–10 minutes, or until the fish flakes easily with a fork.
- Stir in the cooked brown rice and cook for a further 2 minutes until heated through.
- Divide between two bowls and finish with toasted sesame seeds or a drizzle of chilli oil, if using.
Notes
- Different curry pastes vary quite a bit in spice, so adjust the amount to suit your taste. I found 1 tablespoon a little too spicy, so I'd recommend starting with 2 teaspoons and adding more if needed.
- Cod works beautifully, but any firm white fish, such as haddock, hake or pollock, works just as well.
- If you like a bit of heat, finish with chilli oil. For a lighter option with a lovely nutty crunch, sprinkle over toasted sesame seeds instead.
- Store leftovers in the fridge for up to 2 days.
Nutrition (Per Serving)
Calories: 568 kcalCarbohydrates: 44g
Protein: 36g
Fat: 27g
Fibre: 7g