Thai Green Curry with Cod

Ingredients

• 280 g White rice
• 800 ml Water
• 6 g Salt
• 600 g Cod
• 15 ml Vegetable oil
• 150 g Onion
• 3 clove Garlic
• 15 g Ginger
• 45 g Green curry paste
• 400 ml Coconut milk
• 20 ml Fish sauce
• 12 g Brown sugar
• 1 Lime
• 200 g Green beans
• 100 g Spinach
• 15 g Fresh cilantro(optional)
• 1 g Black pepper(optional)

Method

1. 1

   Cook the rice: rinse White rice until the water runs mostly clear. Add to a pot with Water (600ml) and Salt (3g). Bring to a boil, cover, reduce to low, and cook until tender. Turn off heat and rest covered.

2. 2

   Prep while the rice cooks: cut Cod into irregular 4–5cm chunks. Thinly slice Onion. Finely chop Garlic and grate Ginger. Trim Green beans into 3–4cm lengths. Cut Lime into wedges. Roughly chop Fresh cilantro (if using).

3. 3

   Build the curry base: heat Vegetable oil in a wide pot over medium heat. Add Onion with the remaining Salt (3g) and cook until softened. Stir in Garlic and Ginger for 1 minute. Add Green curry paste and cook, stirring, until very fragrant and slightly darker.

4. 4

   Simmer the sauce: pour in Coconut milk and Water (200ml), scraping up any curry paste from the bottom. Stir in Fish sauce, Brown sugar, and a squeeze of Lime. Simmer 3–4 minutes to thicken slightly.

5. 5

   Cook vegetables and cod: add Green beans and simmer until crisp-tender. Gently nestle in Cod chunks in a single layer. Keep at a low simmer (no hard boil) until the cod is opaque and flakes easily.

6. 6

   Finish and serve: stir in Spinach to wilt. Taste and adjust with more Lime, Fish sauce, or Black pepper. Fluff rice and serve the curry over rice, topped with Fresh cilantro if using.