Thai curry cod over quinoa
Prep Time
20 minutes
Cooking Time
12 minutes
Yields
2 servings
Ingredients
1 Tbsp olive oil
1/4 cup thinly sliced shallot
1 Tbsp minced ginger
3 garlic cloves minced
3 tsp Thai red curry paste
1/4 cup dry white wine
1 Tbsp lime juice
1 can well shaken light coconut milk
1/2 tsp fish sauce
3/4 tsp (divided) kosher salt
1 Tbsp sesame oil
1 lb skinless cod fillets (cut into 2 pieces)
3 cups roughly chopped kale
2 cups sliced shitake mushrooms
1.5 cups cooked quinoa
Directions
Cook quinoa per package.
Heat oil in a large Dutch oven over medium-high heat. Add shallots, ginger and garlic, stirring often until shallots are tender about 4 minutes. Add curry paste and stir cooking another minute until fragrant. Stir in wine and cook until the liquid is mostly evaporated, 2 to 3 minutes. Add coconut milk, lime juice, fish sauce, and 1/2 of the kosher salt. Cover and simmer for about 5 to 7 minutes.
Meanwhile in separate skillet, heat the sesame oil over medium heat. Add mushrooms and cook, stirring frequently for 5 minutes.
Sprinkle remaining salt on fish. Add fish to simmering liquid in Dutch oven. Cover and cook over medium-low for about 8 minutes until fish flakes easily with a fork. Remove cover and add kale to liquid until wilted.
Add quinoa to bowls, topping with mushrooms then the fish, kale and curry liquid.
Notes
A sprinkle of chopped cilantro is a nice addition on top of the fish, or Thai basil if you aren't a fan of cilantro