Thai Green Curry with Cod

• Steamed Rice(280 g)
• Salt(1 tsp)
• Cod(600 g)
• Rapeseed Oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Ginger(15 g)
• Green curry paste(45 g)
• Coconut milk(400 ml)
• Fish sauce(1½ tbsp)
• Brown sugar(12 g)
• Lime(1)
• Green beans(200 g)
• Spinach(100 g)
• Coriander(15 g)optional
• Black pepper(½ tsp)optional

Method

1. 1

   Rinse {White rice} until the water runs mostly clear. Add to a pot with {Water} and {Salt}. Bring to a boil, cover, then reduce to low and cook until tender.

   ~15 min

2. 2

   While the rice cooks, prep: thinly slice {Onion}. Finely chop {Garlic} and {Ginger}. Trim {Green beans}. Cut {Cod} into large bite-size pieces. Cut {Lime} into wedges and roughly chop {Fresh cilantro}.

   ~15 min

3. 3

   Heat {Vegetable oil} in a wide pan over medium heat. Add {Onion} and cook until softened. Stir in {Garlic} and {Ginger} and cook until fragrant. Add {Green curry paste} and cook, stirring, to darken slightly and coat the onions.

   ~6 min

4. 4

   Pour in {Coconut milk}, then stir in {Fish sauce}, {Brown sugar}, and {Black pepper}. Bring to a gentle simmer so the sauce thickens slightly and the curry paste fully dissolves.

   ~5 min

5. 5

   Add {Green beans} and simmer until crisp-tender. Nestle in the {Cod} pieces in a single layer. Keep the heat low so the curry barely bubbles, and gently poach until the cod flakes easily.

   ~10 min

6. 6

   Turn off the heat and stir in {Spinach} until just wilted. Taste and adjust with more {Fish sauce} or {Salt} if needed. Serve the curry over the rice with {Lime} wedges and a shower of {Fresh cilantro}.

   ~4 min