Description
This anti-inflammatory Thai red curry with cod and sweet potatoes is the perfect fusion of bold flavors and wholesome ingredients. The creamy coconut milk, tender sweet potatoes, and delicate cod fillets are infused with fragrant Thai spices, creating a comforting, protein-packed meal. Ready in under an hour, this dish is ideal for weeknight dinners or a special treat that’s both nutritious and delicious.
Ingredients
- 3 tablespoons unrefined coconut oil or olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons finely chopped fresh ginger
- 1 small Thai chile pepper, minced
- ⅛ teaspoon salt, plus ¼ teaspoon, divided
- 3 tablespoons red curry paste
- 1 medium sweet potato, scrubbed and chopped (about 2½ cups)
- 1½ cups water
- 1 (13.5-ounce) can unsweetened coconut milk, well stirred
- 1½ cups frozen green peas
- 4 (5-ounce) skinless black cod fillets
- 1 tablespoon lime juice
- 1½ teaspoons fish sauce
- Fresh cilantro leaves for garnish (optional)
Instructions
- Sauté Aromatics:
Heat 3 tablespoons of coconut oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, minced garlic, ginger, Thai chile, and ⅛ teaspoon salt. Cook, stirring often, for about 5 minutes, or until the onion softens. - Toast the Curry Paste:
Stir in the red curry paste and cook for about 1 minute, stirring constantly, until the paste darkens and becomes fragrant. - Add Sweet Potatoes and Liquid:
Add the chopped sweet potatoes, water, and well-stirred coconut milk to the skillet. Bring the mixture to a simmer over medium-high heat. Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally, until the sweet potatoes are tender. - Add Peas and Cod:
Stir in the frozen peas. Season the cod fillets with the remaining ¼ teaspoon salt and nestle them into the coconut milk mixture. Cover the skillet and simmer for 7 to 8 minutes, or until the cod is opaque and flakes easily with a fork. - Finish with Lime and Fish Sauce:
Remove the skillet from heat and carefully transfer the cod fillets to serving bowls. Stir the lime juice and fish sauce into the coconut milk mixture. Adjust seasoning to taste. - Serve and Garnish:
Divide the curry mixture among the bowls, spooning it around the cod fillets. Garnish with fresh cilantro leaves if desired. Serve warm with steamed rice or noodles.
Notes
- Protein Alternatives: You can substitute cod with salmon, halibut, or even shrimp.
- Vegetarian Option: Replace the cod with tofu or chickpeas and substitute fish sauce with soy sauce or tamari.
- Adjusting Spice: For a milder curry, reduce the Thai chile or omit it. To increase the heat, add more red curry paste or a pinch of red chili flakes.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Thai