This Thai-inspired fish curry with coconut milk is a quick, easy and healthy weeknight meal.
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:4 servings 1x
4 cod fillets (4oz)
1/2 tablespoon coconut oil
1 small onion, diced
2 carrots, peeled and sliced
2 cloves garlic, minced
1-inch ginger root, grated or minced
1 cup broccoli florets, roughly chopped
2–3 tablespoons red curry paste
1 (400ml) can coconut milk
1 teaspoon fish sauce (optional)
Jasmine rice, cooked
Cilantro, chopped, to serve
Lime, sliced, to serve
In a large pan on medium heat, melt the coconut oil. Once melted, add onion and carrots and cook for 2-3 minutes until tender.
Add garlic and ginger and cook for an additional 1 minute until fragrant.
Add curry paste, stir to combine with vegetable mixture and allow to heat about 1 minute until fragrant. (Feel free to add as much or as little curry paste as you like to suit your spice/heat preferences.)
Add coconut milk and fish sauce (optional), stir to combine and bring to a gentle boil.
Once the bubbling, reduce to a simmer, add cod fillets and broccoli florets and cook for 5-7 minutes until the cod is tender and flaky. Season with salt to taste.
Once cooked, transfer to bowls and serve with jasmine rice, cilantro and a slice of lime.