Super Simple Thai-style Coconut Cod Curry and Rice

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.