Creamy Cod Coconut Curry
A comforting and creamy cod coconut curry perfect for weeknight dinners.
Equipment
- 1 Large Skillet
- 1 Cutting board
- 1 Chef's Knife
Ingredients
Main Ingredients
- 2 lbs cod fillets cut into chunks
- 1 can 13.5 oz coconut milk
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 2 tbsp curry powder
- 1 tbsp olive oil
- Salt and pepper to taste
Optional Add-ins
- 1 red bell pepper sliced
- 1 cup spinach leaves
- 1 lime juiced
- Fresh cilantro for garnish
Instructions
Preparation
- Pat the cod fillets dry with paper towels. Season them with salt and pepper, and set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant. Stir in the curry powder, toasting it for about a minute.
- Pour in the coconut milk and stir to combine with the spices. Bring to a simmer and let the flavors meld for about 10 minutes.
- Gently add the seasoned cod chunks to the sauce. Cover the skillet and let simmer for 10-15 minutes, until the cod is cooked through.
Serving
- Remove from heat and serve the curry garnished with fresh cilantro. Enjoy with steamed jasmine rice or naan bread.
Storage
- Store any leftover curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop before serving.
Notes
Pro Tips: Toast the curry powder in oil to enhance its flavor. Ingredient Substitutions: Use chicken or tofu as a cod substitute for variation. How to Serve: Pair with jasmine rice or naan. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare the sauce in advance and add cod when ready to serve.