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Thai Red Curry Cod

Thai Red Curry Cod

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Prep Time 5 minutes
Cook Time 20 minutes
Course Dinner, Entree, Main Course
Cuisine Asian, thai
Servings 4

Ingredients
  

  • 3 tbsp oil - divided
  • 1½ lb cod fillet - cut into 4-5 pieces
  • 1 yellow onion - diced
  • 1 red bell pepper - sliced
  • 1½ cup baby spinach
  • 1/4 cup chopped cilantro
  • 1 tsp ginger paste or grated ginger
  • 1 tbsp tomato paste
  • 2½ tbsp Thai curry paste
  • 1 tsp Better Than Bouillon Chicken Base
  • 1/2 tsp turmeric powder
  • 1 tsp curry powder
  • 1/4 tsp cumin powder
  • 1 cup water
  • 1/2 cup coconut milk
  • Salt
  • Pepper
  • Sprouts - for garnish

Instructions
 

  • Pat the cod dry with paper towels and season both sides with salt and pepper.
  • Heat 2 tablespoons of oil in a large non-stick pan over medium-high heat. Add in the cod pieces in a single layer and sear for about 3 minutes per side, until golden brown. Remove and set aside.
  • Add 1 tablespoon oil to a medium-large pot or dutch oven over medium heat, add diced onions and bell pepper. Cook for 2-3 minutes.
  • Add the ginger paste, tomato paste, Thai curry paste, Better than Bouillon, turmeric powder, curry powder, cumin powder, 1/2 tsp salt, and 1/2 tsp black pepper. Stir and cook for 1 minute, until fragrant.
  • Pour in the water and coconut milk, stir until well combined and let it simmer for 2-3 until the sauce thickens slightly. Stir in the spinach, then nestle the cooked cod into the sauce in an even layer. Cover with a lid and let simmer over low heat for another 3 minutes, until the cod is cooked through. Sprinkle in the chopped cilantro.
  • Serve the curry cod over steamed jasmine rice, garnish with some sprouts on top, if desired.Enjoy!
Keyword Asian, Dinner, Entree, Main Course, Seafood, Thai