Extra Saucy Coconut Fish Curry with pomegranate

Name: Extra Saucy Coconut Fish Curry with pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Indian, Thai
Ingredients: 2 tablespoon coconut oil, 1/2 medium yellow onion, chopped; 2 tablespoons red curry paste, 2 tablespoons finely chopped fresh lemongrass; 1 (1 inch) piece of fresh ginger peeled and grated; 1 (14 ounce) can full fat unsweetened coconut milk; 2 tablespoons fish sauce; 1lb fresh or frozen cod fillets, thawed if frozen, cut into 1 inch pieces; Zest and juice of 1 lime; 1/4 cup fresh cilantro, chopped; 3 cups cooked rice; Pomegranate seeds, for garnish; 1/2 cup toasted unsweetened flaked coconut, for garnish

5 steps

Prep:15minCook:30min

Updated at: Thu, 17 Aug 2023 00:05:26 GMT

Nutrition balance score

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Ingredients

4 servings

2 tablespooncoconut oil

0.5yellow onion

medium, chopped

2 tablespoonsred curry paste

2 tablespoonsfresh lemongrass

finely chopped

1 x 1 inchfresh ginger

piece, peeled and grated

1 x 14 ouncecan full fat unsweetened coconut milk

2 tablespoonsfish sauce

1 lbcod fillets

fresh or frozen, thawed if frozen, cut into 1 inch pieces

1lime

zest and juice of

¼ cupfresh cilantro

chopped

3 cupscooked rice

pomegranate seeds

for garnish

½ cupunsweetened flaked coconut

toasted, for garnish

Instructions

Step 1

Melt the coconut oil in a large skillet over high heat. Add the onion and cook, stirring, until softened, about 5 minutes

Step 2

Stir in the curry paste, lemongrass, and ginger and cook until fragrant, about 1 minute more.

Step 3

Stir in the coconut milk and fish sauce and bring the mixture to a boil.

Step 4

Add the cod and reduce the heat to medium. Cook until the fish is opaque and flakes easily, 5-8 minutes more. Remove skillet from heat and stir in the lemon zest, lime juice and cilantro.

Step 5

To serve with rice. Garnish with pomegranate and coconut flakes.