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Thai Curried Cod with Black Rice

A creamy coconut curry with cod and a mild touch of heat is served with an earthy black rice alongside to mellow the spice and for soaking up the curry.

Thai Curried Cod with Black Rice

Wine Pairing:

Riesling

Active Time:

Total Time:

40 Minutes

Ingredients

Produce

  • 1 yellow onion
  • 0.5 oz ginger
  • 6 oz carrots
  • 10 oz yukon gold potatoes
  • 4 oz hearty greens (kale, collards, chard)
  • 2 garlic cloves

Spice Mix

  • ½ tsp turmeric
  • 1 tbsp coriander
  • ½ tsp ginger
  • ⅓ tsp white pepper
  • ¼ tsp cayenne

Proteins and More

  • 1 lb cod
  • 1 packet vegetable broth
  • 1 (13.5 oz) coconut milk
  • 1 cup black rice

Pantry Items

  • 1 tbsp olive oil
  • Salt to taste

1: Cook Rice:

  1. In a medium saucepan over high heat, bring 2 cups of water to a boil.

  2. Add black rice, and stir immediately. Reduce heat to medium and cook until tender, about 25 minutes. If rice soaks up the water but is still crunchy add ½ cup water a time and cook until tender. Salt to taste.

2: Meanwhile, cook fish:

  1. Chop cod into 1” pieces. Season with ½ tsp salt.

  2. In large saute pan heat 2 tsp olive oil over medium high heat. Add cod and cook until opaque, about 5-7 minutes.

  3. Remove from pan and set aside until ready to add to curry.

3: Prep vegetables and cook the curry:

  1. Garlic, mince; ½ onion (reserve other ½ for recipe 3), ¼” dice; peel ginger, grate on microplane or smallest hole of grater; peel carrots, ½” dice or ¼” coins; potatoes, ½” dice; kale and collards, remove stem and chop bite-size. In liquid measuring cup add packet of vegetable broth and 1 cup water. Stir to combine.

  2. In the same saute pan over medium high heat, add 1 tsp olive oil. Add garlic and onion. Cook until onion is translucent, being careful not to brown garlic.

  3. Add ginger, carrots, potatoes, and 1 tbsp mild thai curry spice mix. For more flavor add 1 tsp at a time until you reach your desired flavor and heat. Cook until fragrant and vegetables are coated with spices, about 1-2 minutes.

  4. Add coconut milk and stir. Bring to a boil, then reduce to a medium simmer. As sauce thickens, add 4-6 oz vegetable broth, making sure the curry is still thick enough to coat the back of a spoon. Simmer until potatoes are fork tender, about 7-8 minutes, adding more broth if sauce gets too thick.

  5. Add kale, collards, and cod. Cook until vegetables are tender and cod is warmed through, about 6-7 minutes. Salt to taste.

4: Serve: Divide black rice among plates, Spoon curried cod over or alongside black rice.

For Vegetarians

The Vegetarian Option this week substituted the fish for chickpeas. Simply drain and rinse a can of chickpeas and add them with the other vegetables to warm them. Adding sauteed extra firm tofu is also a natural fit for vegetarian curry dishes.