Happy New Year! Wishing you all a healthy, happy, and prosperous 2018! Whether you’re looking to start cooking more this year, or branching out into different cuisines, I guarantee you’ll find some delicious and flavorful dishes here on Thai Caliente. My first dish for this year is flavorful, comforting, and can be made in 20 minutes, that’s including the rice. This Red Curry Cod is a Thai dish, but traditionally the fish is fried and then the red curry sauce is served on top. I decided to lighten it by pan searing the cod, and it’s easier to cook this way instead of frying the fish.
These days you can find Thai red curry paste at most grocery stores and even on Amazon. The spice level is a good medium, but you can increase or decrease it with the amount of curry paste. If you made it too spicy you can always add more coconut milk and a little sugar will help bring the heat down. In regards to coconut milk, I’ve always used the full fat kind, and prefer the Asian brands like this one. I’ve used Trader Joe’s and Sprout’s brands before, and while they work well, the Asian ones tend to be creamier in my opinion.
I served this dish with white Jasmine rice, but you can also do brown rice, or even cauliflower rice. For the fish, I used frozen Cod pieces, but any other fish you like would work too. Once thawed I placed between 2 paper towels to absorb any moisture prior to cooking. In a non stick skillet over medium heat, place a teaspoon of oil in the pan. Season the cod on both sides with salt and pepper, then place in the pan and cook for about 3 minutes on each side (depending how thick your fish is). Remove fish and set aside. Add a tablespoon of oil to the same pan and 1 tablespoon of curry paste. This is for mild-medium spice level, you can add more curry paste or Thai chili’s to make it spicier. Allow the curry paste to fry in the oil and break it up with the back of a wooden spoon. Then add 1 can of coconut milk, bring to a simmer and once curry paste is dissolved, add fish back into pan. Reduce heat and simmer for a couple minutes to allow the fish to re-heat and absorb the curry. Serve with your choice of rice and optional garnish of Thai Basil and Kaffir (Lime) leaves.