Corn and Cod Green Curry

 

Corn and Cod Green Curry

 

A vibrant and fragrant Thai-inspired dish, this Corn and Cod Green Curry combines candy corn, tender cod, and a fragrant coconut-based green curry sauce. It’s light but satisfying and ideal with steamed jasmine rice.

Ingredients (Serves 2-three)

For the curry:

300g cod fillets, reduce into 2-inch chunks

1 cup sparkling or frozen corn kernels

1 small onion, thinly sliced

2 cloves garlic, minced

1 thumb-sized piece of ginger, grated

1-2 tbsp inexperienced curry paste (regulate in your spice preference)

1 can (400ml) coconut milk

half cup vegetable or fish broth

1-2 tsp fish sauce (or soy sauce for vegetarian alternative)

1 tsp sugar or palm sugar

1 purple chili, sliced (optional, for heat)

1 small purple bell pepper, thinly sliced

1 handful clean basil or cilantro leaves

1 tbsp lime juice

For serving:

Steamed jasmine rice or brown rice

Lime wedges

Instructions

1. Prepare the aromatics:

Heat 1 tablespoon of oil in a medium pan or wok over medium warmness. Sauté for two-three mins till aromatic and barely softened. This base provides depth to the curry.

2. Cook the curry paste:

Stir and cook dinner for 1-2 minutes, allowing the spices to bloom. You’ll notice a stronger aroma as the paste releases its flavors.

 3. Make the sauce:

Pour inside the coconut milk and vegetable or fish broth. Stir to combine. Add fish sauce (or soy sauce) and sugar to balance the flavors. Bring the mixture to a mild simmer over medium warmness.

4. Add the veggies:

Toss inside the corn kernels and pink bell pepper slices. Simmer for five-7 minutes till the corn is tender but retains its herbal sweetness. Stir sometimes to prevent sticking.

5. Cook the cod:

Gently upload cod chunks into the simmering curry. Reduce the heat to low and cowl the pan. Cook for 5-7 mins, or till the cod is opaque, flakes easily, and absorbs the curry flavors. Avoid stirring an excessive amount of to preserve the fish intact.

6. Finish the curry:

Remove the pan from warmness and stir in sparkling lime juice and a handful of chopped basil or cilantro. Taste the curry and adjust seasoning with extra fish sauce, sugar, or lime juice as needed.

7. Serve:

Serve the curry hot over steamed jasmine rice. Garnish with more herbs and sliced red chili if favored. Lime wedges on the side beautify the citrusy brightness of the dish.

Tips for a Perfect Corn and Cod Green Curry

Sweetness stability: The herbal sweetness of corn balances the warmth of the green curry paste. If you decide upon greater spice, upload more inexperienced curry paste or chili slices.

Fish preference: Cod works well because it’s slight and organization, but different white fish like haddock, pollock, or halibut can also be used.

Coconut milk: Full-fat coconut milk offers a creamy texture, however mild coconut milk works for a lighter version.

Herbs: Fresh basil or cilantro at the give up provides a fresh aroma. Thai basil is good if available.

Optional veggies: Add zucchini, baby corn, or snap peas for additonal texture and coloration.

This Corn and Cod Green Curry is aromatic, colourful, and short to make, best for a weeknight dinner or a light however flavorful weekend meal. The aggregate of sweet corn, soft cod, and creamy green curry sauce creates a great balance of flavors: sweet, savory, spicy, and tangy. Serve with steamed rice to soak up the delicious sauce and experience a comforting, eating place-fashion Thai curry at home.