During the darkest days of the year, our thoughts turn to peace on Earth, and what better way to honor world peace in your own home than through exploring their foods? Richly spiced curries in coconut milk conjure up the flavors of Asia and India, and this simple dish is a great way to try your hand at Thai-inspired food. Consider adding vegetables like baby corn, bell peppers, carrots, and green beans. Thai basil, if you can find it at your local grocer, makes an excellent replacement for cilantro.
Serve this spicy-sweet curry over brown rice or quinoa with a side of fresh greens. For a vegan option, switch the fish with roasted cauliflower. Steamed veggies such as broccoli, green beans or edamame would all make an excellent base to soak up the delicious sauce.
Servings: 4 (427 G)
Prep Time: 10 min.
Cook Time: 45 min.
- 8 dry red chilis
- ¼ cup water
- 5 garlic cloves
- ½ Tbsp. coriander
- ½ Tbsp. cumin
- 1 tsp. of cayenne
- Juice of ½ lemon
- 2 fillets of cod, cubed
- 2 Tbsp. olive oil, divided
- 1 small onion, thinly sliced
- 1½ cups light, unsweetened coconut milk
- Fresh cilantro, for garnish
- Bring chilis to a boil in water and let steep for at least 5 minutes.
- Grind the chilis, water and garlic to a paste. Add the spices and lemon juice and mix to combine. Set aside.
- Fry the cod fillets in 1 tablespoon olive oil for 4 to 5 minutes on each side. Set aside.
- In a large, heavy-bottomed pot, sauté onion in 1 tablespoon oil until translucent. Add chili paste and cook over low heat for about 10 minutes.
- Stir in coconut milk and 1/2 cup water. Season to taste with extra cayenne pepper and lemon juice.
- Add the cooked fish and continue cooking for 10 more minutes. Garnish with fresh cilantro.