Ingredients

  • 2 lbs fresh cod filet
  • 2 teaspoons green Thai curry paste
  • 1 medium tin (ca. 240 g) coconut milk
  • 4 tablespoons fresh lime juice
  • 3 tablespoons vegetable oil
  • 1 teaspoon sugar
  • 1-2 teaspoon salt

Directions

1. Mix the green curry paste and coconut milk; add the lime juice and vegetable oil. Stir in the sugar and salt. Place the cod in a heat-proof casserole dish and pour the coconut milk mixture over the cod.
2. Place in the oven at 325° F (170° C) for 25-30 minutes or until fish is just flaky but still firm. Do not overcook or it will dry out. Serve with freshly chopped basil and steamed, fluffy rice.

Notes
A Recipe of the Week that is easy to make and does not take much time to prepare. Enjoy this simple but tasty recipe.


MacGourmet downloadQuick Cod with Curry and Rice. To import, drag image to your MacGourmet recipe box.