- Prep Time
- 30 mins
- Total Time
- 15 mins
- Serves
- 4
Ingredients
- 20 mL
- canola oil
- 4 tsp.
- 2
- green onion(s)
- 2 cloves
- of garlic
- 5 mL
- paprika
- 1 tsp.
- 5 mL
- curry powder
- 1 tsp.
- 1 mL
- hot pepper flakes
- 1/8 tsp.
- 15 mL
- tomato paste
- 1 tbsp.
- 15 mL
- fresh ginger
- 1 tbsp.
- 1 can
- coconut milk
- 398 mL
- 1
- red bell pepper
- 125 mL
- frozen green peas
- ½ cup
- 1
- lime(s)
- 60 mL
- fresh cilantro,
- ¼ cup
- 4
- cod fillets
- To taste, salt and pepper
Preparation
- Step 1
- In a pot, heat 10 mL (2 tsp.) oil and sauté green onions, garlic, spices, tomato paste and ginger for 2 minutes.
- Step 2
- Add coconut milk, peppers and peas, and simmer over medium heat for approximately 5 minutes. Add lime zest and juice, and cilantro. Keep warm.
- Step 3
- In a hot frying pan, sear the cod fillets in oil for about 4 minutes on either side or until flesh flakes easily with a fork. Season with salt and pepper.
- Step 4
- Serve cod with Thai coconut sauce and basmati rice.
