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A bowl of creamy orange curry with chunks of vegetables and garnished with fresh chopped cilantro.

Red Curry w/ Cod

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Slow-simmered red curry packed with warm spices, coconut milk, and sweet vegetables. Finished with flaky cod and a fragrant kaffir lime rice powder thickener. Rich, bold, and deeply satisfying.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Southeast Asian
Calories: 506
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb cod cut into 2-inch chunks
  • ½ medium onion sliced
  • 5 cloves garlic finely chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon ginger finely chopped
  • 1 tablespoon white rice toasted
  • 1 kaffir lime leaf
  • ¼ cup cauliflower florets
  • ½ cup red bell pepper diced
  • ½ cup cherry tomatoes
  • 1 13.5 oz can coconut milk
  • Curry powder to taste
  • Kosher salt to taste
  • 1 tablespoon Coconut oil

Equipment

  • Sauté pan (oven-safe)
  • Oven
  • Knife and cutting board
  • Blender or spice grinder

Method
 

  1. In a small bowl, mix 1 tablespoon kosher salt with 1 tablespoon curry powder. Season fish with the mixture and refrigerate for at least 3 hours or overnight.
  2. Preheat oven to 400°F.
  3. In a dry pan over medium heat, toast the white rice with kaffir lime leaf until lightly golden.
  4. Transfer toasted rice and lime leaf to a blender. Blend into a fine powder. Set aside in an airtight jar.
  5. In a sauté pan over medium heat, add 1 tablespoon coconut oil.
  6. Bloom 1 tablespoon curry powder in the hot oil for 1 minute.
  7. Add sliced onion and a pinch of salt. Cook for 8–10 minutes until translucent (do not brown).
  8. Add tomato paste and cook until slightly caramelized. Add half of the chopped garlic; cook 1 minute until fragrant.
  9. Stir in cauliflower, bell pepper, cherry tomatoes, a pinch of salt, and more coconut oil if needed. Cook 5–7 minutes, gently crushing the tomatoes as they soften.
  10. Add ginger and remaining garlic to the pan.
  11. Pour in coconut milk. Add more curry powder and salt to taste.
  12. Cook for 5 minutes, scraping any browned bits from the bottom.
  13. Add 1 teaspoon of kaffir lime rice powder at a time until desired consistency is reached. Stir well.
  14. Nestle seasoned cod pieces into the curry. Transfer the entire pan to the oven.
  15. Bake for 12 minutes, until cod is flaky and just cooked through.
  16. Spoon curry into bowls and serve warm.

Nutrition

Calories: 506kcalCarbohydrates: 30gProtein: 86gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 195mgSodium: 394mgPotassium: 2536mgFiber: 4gSugar: 8gVitamin A: 3124IUVitamin C: 137mgCalcium: 130mgIron: 4mg

Notes

Storage: The curry base keeps well in the fridge for up to 3 days and freezes for about 2 months. Cod is delicate though, so reheat gently over low heat just until warmed through; blasting it in the microwave will overcook the fish and make it rubbery.

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