COD CURRY THAI RECIPES

THIS AROMATIC THAI POACHED COD TAKES JUST 30 MINUTES ...

This Aromatic Thai Poached Cod Takes Just 30 Minutes ... image

Mildly spicy Thai red curry paste adds a deliciously aromatic flavor and a gorgeous pink hue to the coconut milk broth. Cooking the bok choy separately while the cod poaches in the curry keeps it bright green and crisp-tender. Change it up with halibut steaks or even a couple pounds of mussels. If you can't find baby bok choy, thinly sliced white or green chard is a great substitute. Serve with a crusty whole-grain baguette or roll to soak up the extra sauce and a crisp glass of Riesling.

Provided by Ivy Odom

Total Time 30 minutes

Yield Serves 4 (serving size: 6 oz. cod, 1 cup vegetables, and 3/4 cup broth)

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1/2 cup thinly sliced shallots
1 (2-inch) piece fresh ginger, peeled and thinly sliced (about 2 Tbsp.)
2 garlic cloves, minced (about 2 tsp.)
2 teaspoons Thai red curry paste
1/2 cup dry white wine
2 (14-oz.) cans light coconut milk, well shaken
3 tablespoons fresh lime juice
3/4 teaspoon fish sauce
3/4 teaspoon kosher salt, divided
4 (6-oz.) skinless cod fillets
1 tablespoon sesame oil
5 cups thinly sliced baby bok choy (about 10 oz.)
1/4 cup cilantro sprigs
8 lime wedges

Steps:

Heat canola oil in a 4-quart Dutch oven over medium-high. Add shallots, ginger, and garlic; cook, stirring often, until shallots are tender, about 5 minutes. Stir in curry paste, and cook until fragrant, about 1 minute. Stir in wine, and cook until liquid almost evaporates, 2 to 3 minutes. Add coconut milk, lime juice, fish sauce, and 1/2 teaspoon salt. Cover and cook until the mixture comes just to a simmer, 5 to 7 minutes. Sprinkle remaining 1/4 teaspoon salt over fish; place fillets in a single layer in simmering liquid in Dutch oven. Cover and cook until fish flakes easily with a fork, 7 to 9 minutes. Meanwhile, heat sesame oil in a large skillet over medium-high. Add bok choy; cook, stirring often, until browned and tender, about 6 minutes. Using a spatula, transfer fish to 4 bowls. Ladle broth evenly over fish; add bok choy. Garnish with cilantro, and serve with lime wedges.

Nutrition Facts : Calories 283, CarbohydrateContent 9 g, FatContent 11 g, FiberContent 2 g, ProteinContent 32 g, SaturatedFatContent 3 g, SodiumContent 663 mg, SugarContent 3 g, UnsaturatedFatContent 7 g

THAI CURRY RICE WITH COD | AMERICA'S TEST KITCHEN

Thai Curry Rice with Cod | America's Test Kitchen image

We wanted to infuse mild cod with the zesty, aromatic flavors of Thai curry and cook up a rice-and-vegetable side that was hearty enough for a satisfying dinner.

Provided by America's Test Kitchen

Yield Serves 4

Number Of Ingredients 1

Ingredients

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