Corn and Cod Green Curry
Published Sept. 20, 2024
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5ears of corn (or 5 cups frozen corn kernels)
- 1(2-inch) piece of ginger (no need to peel)
- 4ounces (⅓ cup) green curry paste
- 2tablespoons coconut oil or neutral oil such as grapeseed
- 1(14-ounce) can full-fat coconut milk
- 1tablespoon fish sauce, plus more as needed
- 1½ pounds cod, cut into 1 ½-inch pieces
- 3baby bok choy, thinly sliced
- Juice from 1 lime (2 tablespoons)
- Basil or cilantro leaves, for serving
- Thinly sliced Thai bird or serrano chile, for serving (optional)
Nutritional analysis per serving (6 servings)
377 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 26 grams protein; 419 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the corn kernels off the cobs and transfer to a bowl. Use the blunt edge of the knife to scrape any corn milk off the cobs into the bowl.
- Step 2
Into a large pot, finely grate the ginger. Add the curry paste and oil and set over medium. Stir until fragrant, darkened and sticking to the pot, 3 to 5 minutes. Add the coconut milk, then fill the can halfway up with water and add to the pot (about 1 cup water). Scrape the stuck-on bits from the bottom of the pot. Stir in the corn and fish sauce. Simmer until flavorful and slightly thickened, 5 to 7 minutes.
- Step 3
Add the fish and simmer until cooked through and flaky, 5 to 7 minutes. Turn off the heat and stir in the bok choy and lime juice. (The bok choy will wilt off the heat.) Season to taste with fish sauce. Serve topped with the herbs and chiles as you like.
Private Notes
Comments
Hi There-- As someone who has cooked a lot of Thai food over the years, I've used many different brands of fish sauce, including Red Boat. My favorite is Megachef 30º N.; product of Thailand, and contains only anchovies, salt, and sugar, nothing else. It is truly delicious. Many Asian markets carry it.
Yum! Used green beans and zucchini instead of bok choy and had to go with half fish and half prawns, otherwise went along with the recipe. Easy and yum, as stated.
5* because it let good ingredients shine and was simple to make. I love when a recipe in today's email uses ingredients I happen to have on hand. I even found green curry paste in my crummy local supermarket. No Thai language on the jar, it was a bit too mild. With the fish, I also added a few slivers of sweet pepper, because I had part of one in the fridge, and some quartered baby tomatoes. Served with yesterday's takeout rice, and steamed string beans b/c no bok choy in the house.
Made first with tofu (one block) and leftover scallops (maybe five small), baby Bok Choi and baby spinach—amazing! Second time with tofu (one block) and large shrimp, baby Bok Choi, but no spinach—good, but really a shadow of the first
Holy moly is way too much corn in this recipe… I followed the recipe to a T and used the 5 cups of frozen corn and probably only needed 2 max. The curry never thickened up for me despite letting it simmer for a long time, so it was a lot more soupy than saucy. Three bok choy also seemed like a ton, I couldn’t fit it all in the pot and ended up using maybe 2. Overall the dish lacked flavor for us and the Thai though the cod cooked well and absorbed what flavor there was. We ate it over rice but really the corn just overpowered everything.
This is one of my favourite fish recipes. Making again tonight with the addition of green beans per some of the comments. So simple, amazing flavour, minimal effort!