Corn and Cod Green Curry
Introduction
Are you ready to spice up your dinner routine? This Corn and Cod Green Curry brings together sweet corn and tender cod in a creamy, flavorful dish. It’s an easy recipe that excitement to the table!
Why Make This Recipe
This dish is not just delicious, but it’s also quick to prepare. With fresh corn and wholesome cod, it’s perfect for busy weeknights or laid-back weekends. Plus, the vibrant flavors will impress your family and friends!
How to Make Corn and Cod Green Curry
Ingredients:
- 5 ears of corn (or 5 cups frozen corn kernels)
- 1 (2-inch) piece of ginger (no need to peel)
- 4 ounces (⅓ cup) green curry paste
- 2 tablespoons coconut oil or neutral oil such as grapeseed
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon fish sauce, plus more as needed
- 1½ pounds cod, cut into 1½-inch pieces
- 3 baby bok choy, thinly sliced
- Juice from 1 lime (2 tablespoons)
- Basil or cilantro leaves, for serving
- Thinly sliced Thai bird or serrano chile, for serving (optional)
Directions:
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Start by cutting the corn kernels off the cobs and put them in a bowl. Use the blunt edge of the knife to scrape the corn milk into the bowl for extra flavor.
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In a large pot, finely grate the ginger. Add the green curry paste and the oil. Set over medium heat and stir until it smells fragrant and sticks to the pot, about 3 to 5 minutes.
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Pour in the coconut milk, and then fill the empty can halfway with water and add that to the pot (about 1 cup). Make sure to scrape up any stuck bits from the bottom! Stir in the corn and fish sauce. Let it simmer until it’s flavorful and slightly thickened, for about 5 to 7 minutes.
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Add the cod and let it simmer until it’s cooked through and flaky, which should be another 5 to 7 minutes. Turn off the heat and mix in the bok choy and lime juice. The bok choy will wilt without the heat. Taste and add more fish sauce if needed. Serve topped with fresh herbs and optional chiles!
How to Serve Corn and Cod Green Curry
This curry is amazing served over rice or with warm naan bread. The creamy sauce and tender fish make every bite comforting. Top with fresh herbs and chiles for an extra kick!
How to Store Corn and Cod Green Curry
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave. Just be careful not to overcook the cod again!
Tips to Make Corn and Cod Green Curry
- Make sure to scrape off the corn milk for added sweetness and flavor.
- Adjust the fish sauce to your taste. If you love that umami flavor, don’t hold back!
- If you want more heat, add an extra chile or two.
Variation
You can easily switch out the cod for another white fish, like tilapia or halibut. If you prefer a vegetarian version, swap the fish for tofu and use veggie broth instead of fish sauce.
FAQs
Q: Can I use frozen corn instead of fresh?
A: Yes! You can use 5 cups of frozen corn kernels if fresh corn isn’t available.
Q: What if I don’t have green curry paste?
A: You can use red curry paste or even a homemade mix of spices if you want to get creative!
Q: How can I make this dish spicier?
A: Simply add more chiles or even a splash of sriracha to kick up the heat!
Enjoy making this tasty Corn and Cod Green Curry! It’s quick, full of flavor, and surely a hit at your dinner table.
