Winner, winner, I have your new favourite dinner!!!
Well, at least a contender for your favourites.
I was recently asked which meal of the day I look forward to most, and I couldn’t pick just one. Breakfast is awesome, especially after big workouts where you feel as though you’ve conquered the world. Lunch is fantastic, especially when you’ve been in back to back meetings all morning and find yourself rolling back to your desk, famished, at 1pm. Then there’s dinner which is always awesome, especially because the process of making it, then sitting down to a delicious meal with mellow music in the background helps me to unwind at the end of the day.
I realize that not everyone considers making dinner something to look forward to, and in fact, maybe it feels like more of a chore. But what if I told you that in the end you were going to get to taste tender crisp veggies and flaky, juicy cod, all swimming in the most delightful bath of coconutty red curry sauce? Would that get you excited? If you could smell my kitchen right at this very second, I’m pretty sure it would!
This Thai Coconut Cod Curry recipe I’ve got for you today was inspired by a couple of things. The first was that one of my favourite coconut milks, made by Cha’s Organics, was on sale at Whole Foods a couple of weeks ago. Not wanting to pass up the opportunity, I stocked up with what I think would probably be enough for me to have curry every day until the end of summer. Well maybe not quite, but you get it – a lot of coconut milk.
The other driver was my own desire to work more variety into my weeknight dinners. I’ve found myself getting back into the routine of doing Sunday night meal prep, and while this curry is great as a make-ahead meal, it only takes 30 minutes to prepare so it’s a totally doable weeknight option too.
Since coconut milk-based curries tend to be on the richer side, I’ve opted for cauliflower rice as the bed for all the good stuff. Before you discard the idea of pulling out your food processor on a weeknight (I certainly do), don’t worry – cauliflower rice is another thing that can be prepared in advance! It keeps well in the fridge for about 3 days, and it soaks up the curry sauce so you won’t have to worry about a morsel going to waste… because that would be tragic.
Thai Coconut Cod Curry
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients (3-4 servings)
- 2 tsp coconut oil
- 1 clove garlic, minced
- 1 tbsp minced or grated fresh ginger root
- 1 tbsp Thai red curry paste
- 1/4 cup diced white onion
- 1 cup carrots, sliced into coins
- 1 cup zucchini, sliced into half-moons
- 1 400mL can light coconut milk
- 3/4 cup water or low-sodium vegetable broth
- 300g cod fillets, chopped into bite-sized pieces
- 1 cup sugar snap peas, sliced diagonally
- 1 tsp fish sauce (or sub low sodium tamari)
- juice of 1/2 lime
- to garnish: cilantro, green onion, red chillies, lime wedges
- to serve: jasmine rice, brown rice, or cauliflower rice
Place a large skillet on the stove over medium heat for 1 minute. Add the coconut oil and let it melt completely, then swirl it around the pan.
Fry the garlic, ginger and curry paste in the oil for about 3 minutes, or until the onion starts to become translucent.
Add the carrots and zucchini. Stir occasionally for 3-4 minutes. The carrots should begin to soften.
Pour in the coconut milk, cod, sugar snap peas, fish sauce and lime juice. Bring the curry to a boil, then reduce heat to medium for 12 minutes.
Remove the skillet from the heat and allow the curry to cool slightly. Taste and season if needed with additional fish sauce (to add more of a salty flavour) or lime juice (to add more acidity).
Serve the curry over your choice of rice. Garnish with cilantro, green onion, thinly sliced red chillies and lime wedges.
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So tell me… are you a fan of Sunday night meal prep? What did you make this week?