Need Help?
1-800-111-2222
info@foodsnots.com
Need Help:
Search
Prawn

Thai Red Curry with Cod & Sweet Potatoes

This Thai red curry dish is a vibrant, aromatic meal. The combination of tender sweet potatoes, peas and omega-3-rich cod makes this dish a powerhouse for reducing inflammation. Black cod’s rich, buttery texture makes it a standout choice for this dish, offering a luxurious mouthfeel that pairs perfectly with the curry.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

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)

Directions

  1. Heat 3 tablespoons oil in a large high-sided skillet or large Dutch oven over medium heat. Add chopped onion, minced garlic, 2 teaspoons ginger, minced chile and ⅛ teaspoon salt; cook, stirring often, until the onion starts to soften, about 5 minutes. Add 3 tablespoons curry paste; cook, stirring often, until darkened and fragrant, about 1 minute.
  2. Add chopped sweet potato, 1½ cups water and stirred coconut milk; bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.
  3. Stir in 1½ cups peas. Season 4 cod fillets with the remaining ¼ teaspoon salt. Nestle the fish into the coconut milk mixture; cover and simmer over medium-low heat, undisturbed, until the fish is just cooked through, 7 to 8 minutes. Remove from heat; carefully transfer the fish to 4 bowls. Stir 1 tablespoon lime juice and 1½ teaspoons fish sauce into the coconut milk mixture; divide among the bowls. Garnish with cilantro leaves, if desired.