Corn and Cod Green Curry
A delicious and quick dish combining sweet corn and tender cod in a creamy green curry sauce, perfect for busy weeknights or laid-back weekends.
Ingredients
Main Ingredients
- 5 ears 5 ears of corn (or 5 cups frozen corn kernels)
- 1 piece 1 (2-inch) piece of ginger (no need to peel)
- 4 ounces 4 ounces (⅓ cup) green curry paste
- 2 tablespoons 2 tablespoons coconut oil or neutral oil such as grapeseed
- 1 can 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon 1 tablespoon fish sauce (plus more as needed)
- 1.5 pounds 1½ pounds cod, cut into 1½-inch pieces
- 3 pieces 3 baby bok choy, thinly sliced
- 2 tablespoons Juice from 1 lime
- Basil or cilantro leaves, for serving
- Thinly sliced Thai bird or serrano chile, for serving (optional)
Instructions
Preparation
- 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.
- 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.
- 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.
- 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.
Serving
- Serve topped with fresh herbs and optional chiles!
Notes
This curry is amazing served over rice or with warm naan bread. 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! Make sure to scrape off the corn milk for added sweetness and flavor. Adjust the fish sauce to your taste. If you want more heat, add an extra chile or two. You can easily switch out the cod for another white fish, like tilapia or halibut. For a vegetarian version, use tofu and veggie broth instead of fish sauce.