THAI CURRY WITH COD

Thai curry with cod. Incredibly tasty, tweak the spice levels to suit. Perfect with coconut rice or boiled rice.

Recipe courtesy Seafood from Norway

Ingredients

400g fresh cod fillet
1 courgette
1 spring cabbage
1 leek
3tbsp olive oil
5ooml creamy coconut milk,
100ml water
2tbsp red curry paste (less if you like it milder)
1 vegetable cube
1tsp dried ginger
1 pinch chili flakes
4 cloves garlic
1/2 lime
1cm finely grated ginger
1tsp sugar
A few finely sliced spring onions
Fresh coriander
Salt

Method

• Slice the leek and spring cabbage into fine strips, and grate the garlic and ginger. Cut the courgette into cubes.
• Heat up a pan with a drizzle of olive oil and add the vegetables.
• Sauté for 5-10 minutes and add the red curry and the spices.
• Sauté for another 5 minutes and add coconut cream and water. Add the bouillon cube, salt and squeeze in a little lime juice.
• Bring to the boil and then simmer until the sauce has thickened and reduced a little.
• Meanwhile, cut the cod into dices and when there is 5 minutes to go add the fish to the curry.

Scatter with the finely sliced spring onions and chopped coriander, serve with fluffy, rice and enjoy!