Red Meat Allergy Friendly Swiss Chard Coconut Curry Cod
Total time40 min
Prep time15 min
Cook time25 min
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Learn more →Ingredients
4 servings
- 4 cod fillets (about 6 oz each), skin-on or skinless
- ½ tsp salt
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 medium carrot, thinly sliced
- 2 cups swiss chard, roughly chopped
- ¼ cup fresh cilantro, roughly chopped
For serving
- 2 cups cooked jasmine rice, for serving
Instructions
- 1
Pat the cod fillets dry with paper towels and season both sides with the salt. Set aside while you build the sauce.
- 2
Heat the coconut oil in a large (12-inch) skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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