Anti Inflammatory Coconut Curry Cod
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Learn more āIngredients
4 servings
For the fish
- 4 cod fillets (about 6 oz each), skin-on or skinless
- Ā½ tsp fine salt
- Ā¼ tsp ground black pepper
For the sauce
- 2 tbsp garlic-infused oil, divided
- 6 scallions, green tops only, thinly sliced (white parts discarded)
- 1 tbsp fresh ginger, finely grated
- 1 tbsp red curry paste (check label for garlic/onion ā use a certified low fodmap brand or homemade)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- Ā½ tsp ground coriander
- Ā¼ tsp cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- Ā½ cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 medium red bell pepper, thinly sliced
- 1 cup baby spinach, loosely packed
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Pat the cod fillets dry with paper towels and season both sides with the salt and black pepper. Set aside at room temperature while you build the sauce.
- 2
Heat 1 tbsp of the garlic-infused oil in a 12-inch skillet over medium heat until shimmering. Add the scallion greens and ginger and cook, stirring, until softened and fragrant, about 2 minutes.
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