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Green Curry Coconut Cod
Ingredients
1 Tbsp.
vegetable oil
1
shallot, coarsely chopped
1 1" piece
ginger, peeled and chopped
2 heaping Tbsp.
green curry paste
1 can (13.5 oz.)
unsweetened coconut milk
5 oz.
baby spinach
1 tsp.
dark or light brown sugar
¼ tsp.
kosher salt, to taste
4 fillets (5–6 oz.)
skinless cod
Freshly ground pepper
Spices and Seasonings
1 Tbsp.
fish sauce
1
lime
Steamed rice, for serving
Dry Goods
1
red chile, thinly sliced
Cilantro leaves, for serving
Produce
Instructions
1
Add 1 shallot and 1" ginger; cook until tender, about 2 minutes.
2
Stir in 2 heaping Tbsp. green curry paste; cook until fragrant, about 2 minutes.
3
Pour mixture into a blender, reserving pan.
4
Add 1 can coconut milk, 5 oz. spinach, 1 tsp. sugar, and ¼ tsp. salt to blender; blend until smooth.
5
Scrape sauce back into pan; simmer for 5 minutes to reduce.
6
Season 4 cod fillets with salt and pepper; nestle in sauce. Cover and simmer for 8-10 minutes until fish flakes easily.
7
Uncover; drizzle fish with 1 Tbsp. fish sauce. Squeeze juice of half a lime over the top.
8
Serve rice in bowls topped with fish, sauce, sliced chile, and cilantro. Serve with lime wedges.
Notes
Nutrition Facts
(per serving)
Calories:
450 calories per serving
Servings:
4 servings
Carbohydrates:
35 g
Fat:
25 g
Fiber:
3 g
Protein:
30 g
Sugar:
5 g
Meal Effort
Preparation:
15 minutes
Cook:
20 minutes
Total:
35 minutes