Green Curry Coconut Cod

Green Curry Coconut Cod is a new favorite! I really liked this dish. The sauce is rich and tasty. You don't have to skin the fish. Can't wait to make this again! We served it with Rice.

Green Curry Coconut Cod

Bon Appetit
 
This green curry coconut cod features one of my favorite techniques for cooking a protein: poaching in a vibrant sauce, this time one made from curry paste, spinach, and coconut milk. It’s a gentle cooking method that keeps the fish tender and flaky, and it dirties just one skillet (plus a blender) in the process.
 
Green curry paste is a time-tested shortcut to complex flavor. In dishes like this one where it plays such a central role, you’ll want to make sure to pick a good brand. I like Maesri, which has a nice level of balanced heat. If you’re using a milder curry paste, you might consider upping the quantity or serving the finished dish with a few extra chile slices scattered on top. Arrange cod with plenty of sauce over some rice and you’ve got an ideal meal to tuck into on a busy weeknight.
 
INGREDIENTS
1       Tbsp. vegetable oil
1       shallot, coarsely chopped
1       1" piece ginger, peeled, coarsely chopped
2       (heaping) Tbsp. green curry paste (preferably Maesri)
1       13.5-oz. can unsweetened coconut milk
5       oz. baby spinach
1       tsp. dark or light brown sugar
¼      tsp. Diamond Crystal or Morton kosher salt, plus more
4       5–6 oz. skinless cod fillets, patted dry
Freshly ground pepper
1       Tbsp. fish sauce
1       lime
Steamed rice (for serving)
1       red chile (such as Thai or Fresno), thinly sliced
Cilantro leaves with tender stems (for serving)
 
 
PREPARATION
 
1. Heat 1 Tbsp. vegetable oil in a medium skillet over medium. Add 1 shallot, coarsely chopped, and one 1" piece ginger, peeled, coarsely chopped, and cook, stirring often, until softened slightly, about 2 minutes. Add 2 (heaping) Tbsp. green curry paste and cook, stirring, until fragrant and slightly darkened in color, about 2 minutes. Transfer mixture to a blender; reserve pan. Add one 13.5-oz. can unsweetened coconut milk, 5 oz. baby spinach, 1 tsp. dark or light brown sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt to blender and blend until smooth.

2. Scrape sauce into reserved pan and bring to a simmer over over medium-low. Cook until slightly reduced, about 5 minutes. 

3. Lightly season four 5–6 oz. skinless cod fillets, patted dry, with salt and freshly ground pepperand nestle into sauce. Cover and cook at a bare simmer until fish is opaque and beginning to flake, 8–10 minutes.

4. Uncover pan and drizzle 1 Tbsp. fish sauce over fish. Cut 1 lime in half; squeeze juice from 1 half over fish. Cut remaining half into wedges for serving.

5. Divide steamed rice among shallow bowls. Place a fillet in each bowl and spoon some sauce over. Top with 1 red chile (such as Thai or Fresno), thinly sliced, and some cilantro leaves with tender stems. Serve with lime wedges for squeezing over.