Red Meat Allergy Friendly Green Curry Cod with Green Beans
Total time40 min
Prep time15 min
Cook time25 min
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¾ cups water
- ¼ tsp salt
For the curry
- 1 ½ lb cod fillets, cut into 2-inch pieces
- ½ tsp salt
- 1 tbsp coconut oil
- 3 tbsp green curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium chicken broth
- 2 tsp fish sauce
- 1 tsp palm sugar or light brown sugar
- 8 oz green beans, trimmed and cut into 2-inch pieces
- 4 kaffir lime leaves, torn (or 1 tsp lime zest)
- 1 tbsp fresh lime juice
- ¼ cup fresh thai basil leaves
For serving
- 1 red chili, thinly sliced (optional)
- lime wedges (optional)
Instructions
- 1
Combine the jasmine rice, 2 3/4 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
Pat the cod pieces dry and season all over with 1/2 tsp salt. Set aside.
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