Coconut and lime cod curry
Cod is delicate enough that a long simmer turns it to cotton, so the fish goes in at the very end — just long enough to flake. The curry paste blooms in the coconut fat first, which is what separates a coconut milk curry from coconut-flavored soup.
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Ingredients
For the whole dish · serves 4
- Cod fillet1¼ lb
- Coconut milk, full fat8 fl oz
- Onion4 oz
- Bell peppers5½ oz
- Thai red curry paste1½ oz
- Ginger¾ oz
- Garlic¾ oz
- Lime juice1½ tbsp
- Fish sauce1½ tbsp
- Fresh cilantroa small bunch
- Lime4 wedges
Served with
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+5g net · 113 kcal · 25 min · together 12g net, 541 kcal
Method
6 steps · 30 minutes
- Pat the cod dry and cut into bite-sized pieces.
- Heat a heavy pan over medium. Cook the curry paste with the minced garlic and ginger for 90 seconds, stirring, until fragrant.
- Add the chopped onion and cook 2 minutes until translucent. Pour in the coconut milk and bring to a gentle simmer.
- Add the sliced bell peppers and simmer 4 minutes until just tender. Stir in the fish sauce and lime juice.
- Slip the cod into the sauce and simmer 3 minutes, gently, until the fish flakes when nudged.
- Scatter cilantro and serve with lime wedges for squeezing over cauliflower rice.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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