Coconut Red Curry Cod
My new favorite dish! It’s simple to make, the flavors are incredible and, while it tastes so indulgent, it’s actually really good for you! (Gluten free, dairy free, low carb, low sugar, real food, seafood, veggies, etc.)
With fresh ginger, garlic, shallot, tomatoes, cilantro, red curry paste, coconut milk, lime juice and wild cod, you really can feel good about every bite!
Ever cooked with red curry paste? Red curry paste is a blend of red peppers, garlic, shallot, lemon grass, kaffir lime and other spices. To me, it has a very “Thai” flavor — a bit like Tom Yum Soup, if you’ve ever had that. In short: it’s delicious. You can find Thai Kitchen mild red curry paste at most grocery stores. I keep some in my pantry for last-minute dinners. Keep some cod in your freezer, too, and you’ll be ready to whip this up whenever!
Coconut Red Curry Cod
3 tablespoons extra virgin olive oil
1 shallot, sliced into thin rings
1 clove garlic, minced
1 piece (approx. 2”) ginger, peeled and grated
2-4 tablespoons mild red curry paste
1 pint cherry tomatos
1 (13.5-oz.) can coconut milk
Juice of 1 lime
4 (4-oz.) pieces boneless, skinless wild cod, fresh or frozen
Salt and pepper, to taste
For garnish: Cilantro leaves, chopped
Preheat the oven to 300 degrees F.
In an oven-proof pan, heat the olive oil over medium heat. Add the shallot, garlic and ginger; saute, stirring frequently so the garlic does not burn. Add the red curry paste and stir. Add cherry tomatoes and let those blister and break a bit in the pan. Then add the coconut milk and lime juice, and stir to combine. Season with salt and pepper and have a taste.
FOR FRESH COD: Season the cod with salt and pepper, and add to coconut milk mixture. Move pan to oven and bake at 300 degrees F for about 20 minutes, or until fish is opaque and flakey.
FOR FROZEN COD: Season the cod with salt and pepper, and add to coconut milk mixture. Move pan to oven and bake at 300 degrees F for about 25-30 minutes, or until fish is opaque and flakey.
Carefully remove from oven (pan and handle will be hot!) and garnish with cilantro. Delicious with rice, broccoli and a side salad!