This Thai classic with curry paste, coconut milk, lime juice and coriander is very easy to prepare. The cod can be taken fresh or from the freezer. For extra spice, do not remove the seeds from the chilli pepper.
1 Defrost the fish in the plastic wrap in the refrigerator.
2 Remove the fish from the packaging.
3 Pat the fish dry on both sides.
4 Cut the fish into two pieces.
5 Salt on both sides and set aside.
6 Finely chop the garlic.
7 Remove the seeds of the chili pod and cut the pod into thin strips.
8 Heat a pot on medium heat and add a tablespoon of oil.
9 Add the garlic and leave to soften for about 30 seconds.
10 Now add the curry paste and stir well.
11 After one minute, add the coconut milk and stir in until an uniform mixture is produced.
12 Reduce the heat and put the fish in the pot. Put the lid on the pot.
13 Remove the fish from the pot after about 6-8 minutes (depending on the thickness of the fillets).
14 Serve the fish with the curry sauce, the chopped coriander leaves, a lime wedge and possibly some strips or pieces of chilli.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.