Green Curry with Cod and Green Beans
Dive into the vibrant flavors of this Green Curry with Cod and Green Beans, a quick and delicious meal that's brimming with the essence of Thai cuisine. Tender cod fillets and crisp green beans are simmered in a luscious coconut milk-based curry, infused with fragrant green curry paste, zesty lime, and a hint of sweetness from brown sugar. Aromatic shallots, garlic, and ginger form the flavorful base, while fish sauce ties the dish together with that classic umami punch. Topped with fresh cilantro, Thai basil, and optional red chili for a spicy kick, this stunning one-pan dish is a perfect weeknight dinner that’s both healthy and satisfying. Serve it over fluffy jasmine rice to soak up every last drop of the bold and creamy sauce. Ideal for lovers of quick green curry recipes, this dish will transport your taste buds straight to Thailand in just 35 minutes!
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Recipe Information
Ingredients
- 500 grams Cod fillets
- 200 grams Green beans
- 400 ml Coconut milk
- 3 tablespoons Green curry paste
- 2 tablespoons Vegetable oil
- 2 medium, finely chopped Shallots
- 3 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 tablespoons Fish sauce
- 1 teaspoon Brown sugar
- 1 juice and zest Lime
- 2 tablespoons, chopped (for garnish) Fresh cilantro
- 2 tablespoons, chopped (optional, for garnish) Fresh Thai basil
- 1 small, sliced (optional for heat) Red chili
- 4 servings (to serve) Cooked jasmine rice
Instructions
Start by preparing the cod fillets. Pat them dry with paper towels and cut them into bite-sized pieces. Set aside.
Trim the ends of the green beans and cut them into 2-inch pieces. Rinse and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the finely chopped shallots and cook for 2-3 minutes until they become translucent.
Add the minced garlic and grated ginger to the skillet. Cook for another 1-2 minutes, stirring constantly to prevent burning.
Stir in the green curry paste and cook for 1-2 minutes until fragrant, blending it thoroughly with the aromatics.
Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
Add the fish sauce, brown sugar, lime zest, and juice to the curry, stirring to balance the flavors.
Add the green beans to the sauce and cook for 3-4 minutes, or until they start to become tender but still crisp.
Gently add the cod pieces to the skillet, ensuring they are submerged in the curry sauce. Simmer for 5-7 minutes, or until the cod is opaque and cooked through.
Taste the curry and adjust the seasoning with more fish sauce, lime juice, or sugar as needed.
Remove the skillet from the heat and sprinkle the curry with fresh cilantro and Thai basil, if using. Add sliced red chili for heat, if desired.
Serve the green curry immediately over cooked jasmine rice.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 11.3 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 862 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
