This mild coconut curry is built in one skillet while jasmine rice cooks separately. Keep the sauce at a gentle simmer after adding the cod so the pieces stay tender.
Ingredients
1 1/2 cups jasmine rice
2 1/4 cups water
1 tablespoon neutral oil
1 small yellow onion, thinly sliced
1 red bell pepper, thinly sliced
2 garlic cloves, minced
1 teaspoon finely grated fresh ginger
2 tablespoons mild red curry paste
1 can (13.5 ounces) coconut milk
1/2 cup low-sodium vegetable or chicken broth
1 1/2 pounds cod fillets, cut into 1 1/2-inch pieces
3/4 teaspoon fine salt
2 cups baby spinach
1 lime, cut into wedges
2 tablespoons chopped cilantro
Directions
Rinse the rice. Combine it with the water in a saucepan, bring to a boil, cover, and cook on low according to the package directions. Keep covered off the heat.
Pat the cod dry and season with the salt. Heat the oil in a deep skillet over medium heat. Add onion and bell pepper and cook for 5 minutes, until softened.
Stir in garlic, ginger, and curry paste and cook for 30 seconds. Add coconut milk and broth, bring to a gentle simmer, and cook for 5 minutes.
Nestle the cod pieces into the sauce. Cover and simmer gently for 6 to 8 minutes, until the fish is opaque, flakes easily, and reaches 145°F at the thickest point.
Fold in the spinach until just wilted. Serve the curry over rice with lime wedges and cilantro.
Recipe notes
Variations
Haddock works in place of cod. For a milder sauce, start with 1 tablespoon curry paste and add more to taste. Replace spinach with 1 cup thawed peas.
Storage and reheating
Refrigerate curry and rice separately in shallow covered containers and use within 3 to 4 days. Reheat gently until steaming throughout, adding a splash of broth if the sauce has thickened.
This mild coconut curry is built in one skillet while jasmine rice cooks separately. Keep the sauce at a gentle simmer after adding the cod so the pieces stay tender.
1 1/2 pounds cod fillets, cut into 1 1/2-inch pieces
3/4 teaspoon fine salt
2 cups baby spinach
1 lime, cut into wedges
2 tablespoons chopped cilantro
Method
Rinse the rice. Combine it with the water in a saucepan, bring to a boil, cover, and cook on low according to the package directions. Keep covered off the heat.
Pat the cod dry and season with the salt. Heat the oil in a deep skillet over medium heat. Add onion and bell pepper and cook for 5 minutes, until softened.
Stir in garlic, ginger, and curry paste and cook for 30 seconds. Add coconut milk and broth, bring to a gentle simmer, and cook for 5 minutes.
Nestle the cod pieces into the sauce. Cover and simmer gently for 6 to 8 minutes, until the fish is opaque, flakes easily, and reaches 145°F at the thickest point.
Fold in the spinach until just wilted. Serve the curry over rice with lime wedges and cilantro.
Variations
Haddock works in place of cod. For a milder sauce, start with 1 tablespoon curry paste and add more to taste. Replace spinach with 1 cup thawed peas.
Storage and reheating
Refrigerate curry and rice separately in shallow covered containers and use within 3 to 4 days. Reheat gently until steaming throughout, adding a splash of broth if the sauce has thickened.
This mild coconut curry is built in one skillet while jasmine rice cooks separately. Keep the sauce at a gentle simmer after adding the cod so the pieces stay tender.
1 1/2 pounds cod fillets, cut into 1 1/2-inch pieces
3/4 teaspoon fine salt
2 cups baby spinach
1 lime, cut into wedges
2 tablespoons chopped cilantro
Method
Rinse the rice. Combine it with the water in a saucepan, bring to a boil, cover, and cook on low according to the package directions. Keep covered off the heat.
Pat the cod dry and season with the salt. Heat the oil in a deep skillet over medium heat. Add onion and bell pepper and cook for 5 minutes, until softened.
Stir in garlic, ginger, and curry paste and cook for 30 seconds. Add coconut milk and broth, bring to a gentle simmer, and cook for 5 minutes.
Nestle the cod pieces into the sauce. Cover and simmer gently for 6 to 8 minutes, until the fish is opaque, flakes easily, and reaches 145°F at the thickest point.
Fold in the spinach until just wilted. Serve the curry over rice with lime wedges and cilantro.
Variations
Haddock works in place of cod. For a milder sauce, start with 1 tablespoon curry paste and add more to taste. Replace spinach with 1 cup thawed peas.
Storage and reheating
Refrigerate curry and rice separately in shallow covered containers and use within 3 to 4 days. Reheat gently until steaming throughout, adding a splash of broth if the sauce has thickened.
