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Recipes from my kitchen

Super Simple Thai-style Coconut Cod Curry and Rice

5/30/2015

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Cod poached in Thai-style seasoned coconut milk served over coconut rice
I’m not even sure this qualifies as a curry since it doesn’t use curry paste, but I do serve and eat it much like a curry.  It’s a quick and easy preparation and makes a delicious meal weeknight meal.

Curry:
  • 1 lb of cod, cut into chunks
  • 1 can organic coconut milk
  • 1-2 birds eye chilis (depending upon how hot you like it), minced tiny (or you can use ground red pepper)
  • ½ teaspoon minced ginger
  • 1 teaspoon fish sauce
  • 1 lime zest and juice
  • ½ teaspoon white pepper


Preheat the oven to 325 degrees.

Mix everything except the lime juice and the cod in the bottom of a casserole dish.  Place the cod pieces so they do not overlap and each piece is submerged. Bake for 15- 20 minutes until the fish is tender and flaky.  Add the lime juice once it comes out of the oven.

Rice:
  • 1 cup of jasmine rice
  • 1 can coconut milk
  • ¼ cup water
  • Pinch of sea salt

Add in rice cooker and cook while preparing fish.

When the fish and the rice are both ready, fill a bowl ½ way with rice and then add the curry over it.  Top with some basil leaves, and serve. 

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    Deb 

    I'm a home cook with a lifelong passion for learning, exploring and experimenting in my kitchen. You can find me at @Debs1 on Twitter and  @Debs121212 on Instagram.

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