Cod Green Curry

Spice things up a little or a lot with a traditional Thai-style green curry upgraded with the pride of the Atlantic Canada: cod.

Also good with: Halibut, Pacific Hake, Pickerel, Redfish, Rockfish, Sablefish, Trout

Prep time: 10–15 minutes
Cook time: 18–20 minutes
Serves: Serves 4

Ingredients

• 1 lb cod loin
• 1 tbsp olive oil
• ⅓ cup Thai green chili paste
• 1 large shallot, minced
• 2 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 1 small red bell pepper, sliced
• 1 can coconut milk
• 1 cup seafood stock
• 1 tsp fish sauce
• ½ tsp salt
• 1 cup Japanese eggplant, cut into ½-inch cubes
• ¼ cup snow peas
• 4 cups Jasmine rice, cooked
• Garnishes: Lime wedges, Thai chilis, Cilantro, Thai basil

Directions

1. Cut cod loin into 1-inch chunks, pat dry, and set aside.
2. Cook Jasmine rice according to package directions to yield 4 cups of cooked rice.
3. Heat olive oil in a large pot over medium heat. Add chili paste, shallot, garlic, and ginger; cook for 1 minute. Add in red bell pepper slices and continue to cook for 2–3 minutes. Mix in coconut milk, stock, fish sauce and salt. Bring mixture to a simmer, add in eggplant, and allow to simmer for 6–7 minutes.
4. Reduce heat to medium-low and gently stir in cod and snow peas. Let the fish poach for 4–5 minutes.
5. Serve curry over Jasmine rice with lime, and Thai chilis, cilantro, and Thai basil to taste.