Thai Green Curry with Cod and Spinach

30 mins
Serves 2
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Directions

  1. 1Finely slice the shallots and half the chillies.
  2. 2Finely slice the shallots and half the chillies.
  3. 3Finely slice the shallots and half the chillies.
  4. 4Pick most of the Thai basil leaves, reserving a few for later.
  5. 5Pick most of the Thai basil leaves, reserving a few for later.
  6. 6Pick most of the Thai basil leaves, reserving a few for later.
  7. 7Toss the shallots, chillies and basil together and set aside.
  8. 8Toss the shallots, chillies and basil together and set aside.
  9. 9Toss the shallots, chillies and basil together and set aside.
  10. 10Blend half the coconut milk with the spinach and coriander until completely smooth and vividly green.
  11. 11Blend half the coconut milk with the spinach and coriander until completely smooth and vividly green.
  12. 12Blend half the coconut milk with the spinach and coriander until completely smooth and vividly green.
  13. 13Add a splash of the bone broth if needed to help it blend.
  14. 14Add a splash of the bone broth if needed to help it blend.
  15. 15Add a splash of the bone broth if needed to help it blend.
  16. 16Heat the remaining coconut milk in a wide pan over a medium heat.
  17. 17Heat the remaining coconut milk in a wide pan over a medium heat.
  18. 18Heat the remaining coconut milk in a wide pan over a medium heat.
  19. 19Cook for 5 to 7 minutes until the fat starts to split and it smells rich and aromatic.
  20. 20Cook for 5 to 7 minutes until the fat starts to split and it smells rich and aromatic.
  21. 21Cook for 5 to 7 minutes until the fat starts to split and it smells rich and aromatic.
  22. 22Stir in the curry paste and cook for 5 minutes until darker and fragrant.
  23. 23Stir in the curry paste and cook for 5 minutes until darker and fragrant.
  24. 24Stir in the curry paste and cook for 5 minutes until darker and fragrant.
  25. 25Add the sugar and cook for 2 minutes until lightly caramelised, then deglaze with half the fish sauce.
  26. 26Add the sugar and cook for 2 minutes until lightly caramelised, then deglaze with half the fish sauce.
  27. 27Add the sugar and cook for 2 minutes until lightly caramelised, then deglaze with half the fish sauce.
  28. 28Pour in the spinach liquid and the remaining bone broth and bring to a gentle simmer.
  29. 29Pour in the spinach liquid and the remaining bone broth and bring to a gentle simmer.
  30. 30Pour in the spinach liquid and the remaining bone broth and bring to a gentle simmer.
  31. 31Add the cod and cook for 5 to 8 minutes until just cooked through and flaky.
  32. 32Add the cod and cook for 5 to 8 minutes until just cooked through and flaky.
  33. 33Add the cod and cook for 5 to 8 minutes until just cooked through and flaky.
  34. 34Season with lime juice and the remaining fish sauce, then stir through the reserved Thai basil leaves.
  35. 35Season with lime juice and the remaining fish sauce, then stir through the reserved Thai basil leaves.
  36. 36Season with lime juice and the remaining fish sauce, then stir through the reserved Thai basil leaves.
  37. 37Divide the rice between bowls, top with the cod and spoon over the green curry sauce.
  38. 38Divide the rice between bowls, top with the cod and spoon over the green curry sauce.
  39. 39Divide the rice between bowls, top with the cod and spoon over the green curry sauce.
  40. 40Finish with the shallot salad just before serving.
  41. 41Finish with the shallot salad just before serving.
  42. 42Finish with the shallot salad just before serving.

Ingredients

  • 400 g cod loin
  • 400 g cod loin
  • 400 g cod loin
  • 2 shallots, finely sliced
  • 2 shallots, finely sliced
  • 2 shallots, finely sliced
  • 4 Thai red chillies, thinly sliced
  • 4 Thai red chillies, thinly sliced
  • 4 Thai red chillies, thinly sliced
  • 1 handful fresh Thai basil leaves
  • 1 handful fresh Thai basil leaves
  • 1 handful fresh Thai basil leaves
  • 400 ml light coconut milk
  • 400 ml light coconut milk
  • 400 ml light coconut milk
  • 70 g Thai green curry paste
  • 70 g Thai green curry paste
  • 70 g Thai green curry paste
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 3 tbsp fish sauce
  • 3 tbsp fish sauce
  • 3 tbsp fish sauce
  • 400 ml chicken bone broth
  • 400 ml chicken bone broth
  • 400 ml chicken bone broth
  • 150 g spinach
  • 150 g spinach
  • 150 g spinach
  • 30 g fresh coriander
  • 30 g fresh coriander
  • 30 g fresh coriander
  • 2 Juice limes
  • 2 Juice limes
  • 2 Juice limes
  • 300 g cooked jasmine rice
  • 300 g cooked jasmine rice
  • 300 g cooked jasmine rice

Equipment

wide pan