5030 · chicken · cod · curry · easyrecipies · highproteinrecipe · rice · salad

THAI GREEN CURRY COD

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Prep
—
Cook
—
Total
30 min
Calories
605
Protein
53g
Carbs
Not listed
Fat
Not listed

Get ready

Ingredients

For the curry

  • 400 g cod loin
  • 2 shallots finely sliced
  • 4 Thai red chillies thinly sliced
  • Handful fresh Thai basil leaves
  • 1 x 400 ml can light coconut milk
  • 70 g Thai green curry paste
  • 1 tbsp sugar
  • 3 tbsp fish sauce
  • 400 ml chicken bone broth
  • 150 g spinach
  • 30 g fresh coriander
  • Juice of 2 limes

For the rice

  • 300 g cooked jasmine rice

Cook

Method

  1. Finely slice the shallots and half the chillies. Pick most of the Thai basil leaves, reserving a few for later. Toss the shallots, chillies and basil together and set aside.
  2. Blend half the coconut milk with the spinach and coriander until completely smooth and vividly green. Add a splash of the bone broth if needed to help it blend.
  3. Heat the remaining coconut milk in a wide pan over a medium heat. Cook for 5 to 7 minutes until the fat starts to split and it smells rich and aromatic. Stir in the curry paste and cook for 5 minutes until darker and fragrant. Add the sugar and cook for 2 minutes until lightly caramelised, then deglaze with half the fish sauce.
  4. Pour in the spinach liquid and the remaining bone broth and bring to a gentle simmer. Add the cod and cook for 5 to 8 minutes until just cooked through and flaky.
  5. Season with lime juice and the remaining fish sauce, then stir through the reserved Thai basil leaves.
  6. Divide the rice between bowls, top with the cod and spoon over the green curry sauce. Finish with the shallot salad just before serving.