Written for one request, published for everyone
Coconut curry baked cod with rice
Cod and green beans baked in a red curry coconut sauce, with basmati rice cooked on the hob.
- Total
- 30 min
- Hands on
- 15 min
- Serves
- 2
- Method
- oven
- Cuisine
- Thai-inspired
Per serving · estimated
- Energy
- 690 kcal
- Protein
- 38 g
- Fat
- 28 g
- Carbs
- 68 g
Method
Step 1 of 11
Heat the oven to 200 °C.
Step 2 of 11
Rinse the rice until the water runs clear.
Basmati rice
Step 3 of 11
Cook the rice in 300 ml water, covered, over a low flame for 11 minutes, then leave it covered off the heat.
- Basmati rice
Step 4 of 11
Grate the ginger.
Fresh ginger
Step 5 of 11
Fry the curry paste and ginger in the oil in a pan for 1 minute until fragrant.
Red curry paste- Fresh ginger
Vegetable oil
Step 6 of 11
Stir in the coconut milk and fish sauce and bring to a gentle simmer.
Coconut milk
Fish sauce
What ‘ready’ looks like Step 7 of 11
Trim the green beans.
Green beans
Step 8 of 11
Pour the sauce into a baking dish, add the beans and lay the cod on top.
- Coconut milk
- Green beans
Cod fillet
Step 9 of 11
Bake for 14 minutes, until the cod flakes and reaches 63 °C.
- Cod fillet
Step 10 of 11
Slice the spring onions into thin rounds.
Spring onion
Step 11 of 11
Fluff the rice and serve the cod and sauce over it, topped with spring onion, coriander and a squeeze of lime.
- Basmati rice
- Cod fillet
- Spring onion
Fresh coriander
Lime
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.