bonappetit4.9
Green Curry Coconut Cod
A vibrant blend of green curry paste, coconut milk, and fresh spinach makes the perfect base for this weeknight-friendly, one-skillet fish dinner.
👥 4 Servings👤 Alaina Chou📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●blender
- ●bowl
📝 Preparation Steps
1
Heat 1 Tbsp. vegetable oil in a medium skillet over medium. Add 1 shallot, coarsely chopped, and one 1" piece ginger, peeled, coarsely chopped, and cook, stirring often, until softened slightly, about ⏱️ 2 minutes. Add 2 (heaping) Tbsp. green curry paste and cook, stirring, until fragrant and slightly darkened in color, about ⏱️ 2 minutes. Transfer mixture to a blender; reserve pan. Add one 13.5-oz. can unsweetened coconut milk, 5 oz. baby spinach, 1 tsp. dark or light brown sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt to blender and blend until smooth.
. vegetable oil1 Tbsp1" piece ginger, peeled, coarsely chopped1. green curry paste (preferably Maesri)2 (heaping) Tbsp13.5-oz. can unsweetened coconut milk1. baby spinach5 oz. dark or light brown sugar1 tsp
2
Scrape sauce into reserved pan and bring to a simmer over medium-low. Cook until slightly reduced, about ⏱️ 5 minutes.
3
Lightly season four 5–6 oz. skinless cod fillets, patted dry, with salt and freshly ground pepper and nestle into sauce. Cover and cook at a bare simmer until fish is opaque and beginning to flake, 8–⏱️ 10 minutes.
5–6 oz. skinless cod fillets, patted dry4Freshly ground pepper
4
Uncover pan and drizzle 1 Tbsp. fish sauce over fish. Cut 1 lime in half; squeeze juice from 1 half over fish. Cut remaining half into wedges for serving.
. fish sauce1 Tbsplime1
5
Divide steamed rice among shallow bowls. Place a fillet in each bowl and spoon some sauce over. Top with 1 red chile (such as Thai or Fresno), thinly sliced, and some cilantro leaves with tender stems. Serve with lime wedges for squeezing over.
Steamed rice (for serving)red chile (such as Thai or Fresno), thinly sliced1Cilantro leaves with tender stems (for serving)lime1
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