Paleo Thai Red Curry Cod with Basil

Total time40 min

Prep time15 min

Cook time25 min

4.7

(27)

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Ingredients

4 servings

1 ½ lb cod fillets, cut into 2-inch pieces
1 tbsp vegetable oil
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
3 tbsp thai red curry paste
1 can (13.5 oz) full-fat coconut milk
1 cup chicken broth
1 tbsp fish sauce
1 tsp sugar
Chef's tip
Use the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet.
1 red bell pepper, thinly sliced
1 cup fresh thai basil leaves, loosely packed
2 tbsp fresh lime juice (from about 1 lime)

For serving

cooked jasmine rice, for serving
Can be omitted
jasmine rice
lime wedges, for serving (optional)
thinly sliced red chili, for serving (optional)

Instructions

1
Heat the vegetable oil in a large (12-inch) skillet or wok over medium heat until shimmering. Add the red curry paste and cook, stirring constantly, for about 1–2 minutes, until fragrant and the paste darkens slightly.
2
Pour in the coconut milk and chicken broth, stirring to fully dissolve the curry paste. Bring to a gentle simmer over medium heat, about 3–4 minutes.

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