Ingredients for this Cod Thai Curry Recipe:
Skin on Cod Fillet (Buy Them Here)
Garlic and Ginger Paste (to taste)
Thai Red Curry Paste (Mae Ploy used on this occasion, but any will work fine)
Coconut Milk – one can
Fish Sauce – just a splash
The juice of 1 or 2 Limes
Chopped Red Chilli to garnish
The Method
Step 1 – The Cod:
@mumslockdownmeals made this cod in an air fryer. Skin down for about 8 mins at 185. Perfect! The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point so you know the whole fillet is cooked, and twist it gently. The fish will flake easily when it’s done and it will lose its translucent or raw appearance.
Step 2 – The Curry:
The curry was super simple mix of the following ingredients, don’t forget to taste as you go along to get the balance right! @mumslockdownmeals used @maeploy_kitchen paste along with some garlic and ginger paste, coconut milk, a little fish sauce and lime juice for balance!
Step 3 – The Finale:
When the curry is tasting just right and the cod is ready, serve a generous helping of curry over a bed of freshly boiled rice, place the cod fillet and some wilted spinach on top and sprinkle with fresh red chillis.
This weeks recipe credit: Thank you to @mumslockdownmeals
Enjoy this Delicious Cod Thai Curry Recipe after a trip to your favourite fishmonger’s… The Fish Plaice of course!
