Corn and Cod Green Curry
Published Sept. 20, 2024
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5ears of corn (or 5 cups frozen corn kernels)
- 1(2-inch) piece of ginger (no need to peel)
- 4ounces (⅓ cup) green curry paste
- 2tablespoons coconut oil or neutral oil such as grapeseed
- 1(14-ounce) can full-fat coconut milk
- 1tablespoon fish sauce, plus more as needed
- 1½ pounds cod, cut into 1 ½-inch pieces
- 3baby 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)
Nutritional analysis per serving (6 servings)
371 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 26 grams protein; 418 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the corn kernels off the cobs and transfer to a bowl. Use the blunt edge of the knife to scrape any corn milk off the cobs into the bowl.
- Step 2
Into a large pot, finely grate the ginger. Add the curry paste and oil and set over medium. Stir until fragrant, darkened and sticking to the pot, 3 to 5 minutes. Add the coconut milk, then fill the can halfway up with water and add to the pot (about 1 cup water). Scrape the stuck-on bits from the bottom of the pot. Stir in the corn and fish sauce. Simmer until flavorful and slightly thickened, 5 to 7 minutes.
- Step 3
Add the fish and simmer until cooked through and flaky, 5 to 7 minutes. Turn off the heat and stir in the bok choy and lime juice. (The bok choy will wilt off the heat.) Season to taste with fish sauce. Serve topped with the herbs and chiles as you like.
Private Notes
Comments
Hi There-- As someone who has cooked a lot of Thai food over the years, I've used many different brands of fish sauce, including Red Boat. My favorite is Megachef 30º N.; product of Thailand, and contains only anchovies, salt, and sugar, nothing else. It is truly delicious. Many Asian markets carry it.
Yum! Used green beans and zucchini instead of bok choy and had to go with half fish and half prawns, otherwise went along with the recipe. Easy and yum, as stated.
5* because it let good ingredients shine and was simple to make. I love when a recipe in today's email uses ingredients I happen to have on hand. I even found green curry paste in my crummy local supermarket. No Thai language on the jar, it was a bit too mild. With the fish, I also added a few slivers of sweet pepper, because I had part of one in the fridge, and some quartered baby tomatoes. Served with yesterday's takeout rice, and steamed string beans b/c no bok choy in the house.
Swapped shrimp for the cod, added broccoli and bell pepper, garnished with green onions. 10/10!
Great recipe and super adaptable! I sizzled finely grated ginger (from my freezer stash) and sliced scallions in avocado oil before adding the green curry paste, stalks of fresh basil, fish sauce, a touch of sugar and MSG (yes), and then the coconut milk, plus a little water. As it simmered and reduced, I added a splash of lime and checked the seasoning before adding some leftover roasted Salmon to warm through, as well as some frozen peas. Once the peas were warmed through, so was the Salmon. Served with sticky Sushi Rice, this recipe (or guide, really) made a great inspiration for using what I had on-hand to get dinner on the table quickly. Highly recommend!
This should go without saying, but since I made the mistake last night, I'll say it in the hopes it might help someone. Taste your curry paste! I had just bought a new brand (Mae Ploy) and used it without tasting -- 4oz was much too salty. Otherwise, I enjoyed this recipe.