Cod fillets are moist and flaky poached in a flavour packed Thai-inspired coconut curry sauce.
Cod is a flaky white fish with a mild flavour. Packed with protein, B vitamins and minerals like iodine and selenium to support overall health. Selenium and iodine provide support for thyroid health. With coconut milk, ginger, broccoli, garlic and carrots this dish gives a huge nutrient boost to you day.
Cod Coconut Curry
Ingredients:
4 wild-caught Icelandic cod fillets
1/2 tbsp coconut oil
1 small onion, diced
2 carrots, peeled and sliced
2 cloves garlic, minced
1 inch fresh ginger root, grated or minced
1 c broccoli florets roughly chopped
2-3 tablespoons red curry paste
1 (400 ml) can coconut milk
1 tsp fish sauce (optional)
salt
To serve: jasmine rice, cooked; lime, sliced
Instructions:
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.
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 slice of lime.
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