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Cod Red Curry

CUISINE

Thai

PREP

25 minutes

COOK

30 minutes

SERVINGS

6 Servings

Ingredients:

  • 2 cups steamed rice or quinoa (optional)
  • 1/4 cup olive oil
  • 3 shallots, diced
  • 1 red or orange bell pepper, diced
  • 4 large carrots, shredded
  • 1 head of asparagus, chopped 
  • 1-2 Tbsp ginger, minced
  • 1-2 Tbsp garlic, minced
  • 2 Tbsp Thai red curry paste
  • 1 ½ cups chicken bone broth
  • 1 (14 ounce) can coconut milk 
  • 1 teaspoon sugar
  • 4 (3-4oz) wild Alaskan cod or halibut fillets, 1-2 inch chunks
  • 1 bag or ~8 cups fresh spinach, chopped
  • Salt and pepper to taste
  • ¼ cup cilantro, plus more for serving
  • ¼ cup green onions, sliced, plus more for serving
  • 1 half of a lime, juiced (cut the other half into wedges for serving)
  • garlic chili oil (optional)

Directions:

  1. Boil 2 cups of water in a covered pot. When the water has reached a boil, add 1/4 teaspoon salt and 1 cup of rice. Cook 18-20 minutes or until soft. Set rice aside. 
  2. Heat ¼ cup olive oil in a deep skillet over medium heat. Saute the shallots 2-3 minutes, add bell pepper and asparagus in the oil for another 2-3 minutes until tender and fragrant. 
  3. Add the curry paste, followed by the chicken broth, coconut milk, and sugar. Bring to a simmer, reduce heat to low, and allow the curry to reduce by half.
  4. Season the cod fillets lightly with salt and pepper. Place the chunks into the broth, spooning some of the broth over the top. Cover the pan and allow the fillets to poach about 3-4 minutes (depending on the thickness of your fillets), or until cooked to medium rare to medium, being very careful not to overcook..
  5. Add in spinach, cook until wilted 1-2 minutes.  Taste for seasoning and add salt, green onions, cilantro, chili oil and toppings if desired.
  6. Serve over a bed of rice. Enjoy!

Tools:

The following items are items that I personally use and recommend to make this recipe.
 Fish Filet Knife
 Lime Squeezer
 Red Curry Paste
 Chicken Bone Broth
 Coconut Milk
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Cod Red Curry

Cod Red Curry is one of my favorite ways to enjoy fresh Alaskan cod (or halibut). Cooking fish can be really intimidating and it just doesn’t taste the same when you overcook it. Poaching is a great option for cooking lean fish like tilapia, cod, haddock, snapper, or halibut as well as fatty fish like salmon or trout. It is a type of moist-heat cooking technique that involves cooking by submerging a food item in a liquid usually at a low temperature.

This red curry recipe is full of flavor, colorful nutrient dense ingredients and will leave you feeling satisfied. It’s truly comfort in a bowl.

Nutrition Facts for Cod Red Curry Recipe:

    • Cod and Halibut are protein packed. Although it is not widely acknowledged, they are also a great source of Omega-3 fatty acids. Omega -3’s are not produced by the body, making them essential for ones diet. This healthy fat increases heart health. We source most of our wild Alaskan halibut and cod from Prince William Sound. It can’t be beat!
    • Rice and Quinoa are great sources of fiber. Fiber not only leaves you more satisfied after your meal, but also aids in digestion and absorption in the gut.
    • Asparagus and bell peppers provide you with a variety of minerals and vitamins such as vitamin A, C, E, K, B9 (folate), phosphorus, and potassium. All these nutrients aid the body with vision, blood clotting, immunity, bone health, pregnancy, and so much more.
    • In addition to many vitamins, spinach is also a great source of calcium and iron. Calcium is known for strengthening bones but it is also the most abundant mineral in the body and used in nearly all bodily functions

Pro tip: Make sure you have a good filet knife for Alaskan fish!

 

Need more fish recipes? Try my Salmon Sushi Bake or Coconut Crusted Fish Tacos!

Photos by Kristian Irey

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