Best Green Curry Cod Recipes

GREEN CURRY COD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a saucepan over medium-low heat, mix the coconut cream, curry sauce, dill, salt, and pepper. Cook until heated through.
• Heat the olive oil in a skillet over medium-high heat, and cook the pepper, onion, leek, and garlic about 5 minutes.
• Place the cod in a baking dish. Cover with the vegetables, and top with the coconut cream mixture.
• Bake 30 minutes in the preheated oven, stirring sauce and vegetables occasionally, until fish is easily flaked with a fork.

COD AND GREEN BEAN CURRY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine tomatoes, green beans, onion, and garlic in a large glass baking dish. Toss with olive oil to coat; season with salt and pepper.
• Bake in the preheated oven, stirring occasionally, until edges of onion are slightly charred and green beans start to look dry, about 40 minutes. In the meantime, mix water, curry powder, and ginger together.
• Remove dish and stir the vegetables; stir in curry mixture. Increase oven temperature to 450 degrees F (230 degrees C).
• Lay cod over the bottom of the dish and coat with vegetables. Continue baking until fish is opaque, 25 to 30 minutes depending on thickness.

GREEN CURRY WITH COD AND GREEN BEANS

Steps:

• Cut the fish into bite-size chunks and set aside.
• Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add the rest of the curry paste and cook, pressing and stirring with a wooden spoon or spatula, to soften the paste and mix it in with the oil, until fragrant, 1 to 2 minutes. Add the coconut milk and broth and bring to a simmer. Add the green beans and half the lime leaves (if using) and stir well.Gently simmer, stirring occasionally, until the green beans are almost tender, about 4 minutes. Add the cod, stir, and cook until the fish is just about done, about 2 minutes. Add the fish sauce and sugar and stir to combine. Remove from the heat.
• Tear the basil leaves in half, and stir them into the curry, along with the remaining lime leaves (if using). Let rest for 5 minutes to allow the flavors to develop. Serve hot or warm with rice or noodles, garnished with the chile slices (if using).

COD BAKED IN THAI GREEN CURRY SAUCE

Steps:

• Preheat oven to 400°F.
• In medium pan, whisk together coconut milk, curry paste, and minced pepper.
• Holding ginger over pan, squeeze to extract juice into pan; discard solids. Add lemongrass segments. Cook over medium heat, uncovered, 6 to 8 minutes, until slightly thickened.
• Stir in basil, and season with salt and white pepper.
• Pour a small amount of sauce into an 8-inch-square baking dish. Arrange fish on sauce, and pour remaining sauce over fish. Cover dish with foil and bake at 400°F until fish is opaque and flaky, 20 to 25 minutes.
• Spoon a bit of sauce into the center of four individual plates.
• Place a piece of fish on each puddle, and spoon additional sauce on top of each portion of fish.
• Garnish with cilantro sprigs and drops of hot chili oil around plate, if desired, and serve immediately.

SPRING PEA GREEN CURRY WITH BLACK COD AND STRAWBERRY

Steps:

• Cook and stir onion, 1 tablespoon vegetable oil, and 1 teaspoon salt in a saucepan over medium heat until onion is translucent, 5 to 10 minutes. Stir in green curry paste; cook and stir until fragrant, 2 to 3 minutes.
• Pour chicken broth into curry-onion mixture; bring to a boil and add peas. Cover the pot with a lid and cook until peas are just tender, about 2 minutes.
• Pour peas mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed pea mixture through a fine-mesh strainer into the same saucepan; set over low heat. Stir in fish sauce and lime juice; season with green curry paste and salt to taste.
• Season black cod pieces all over with salt.
• Heat 1 teaspoon vegetable oil in a nonstick skillet over medium-high heat. Place cod, skin-side down, in hot oil and cook, turning once, until fish flakes easily with a fork, 4 to 6 minutes.
• Ladle green curry sauce into 4 bowls. Place 2 pieces of cod, skin-side up, in sauce and garnish with strawberries and mint.