Description
This easy, one-dish Thai Coconut Curry White Fish recipe is fool-proof to prepare and full of fresh, bright flavors: basil, lime, coconut milk, and curry.
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Ingredients
- 1 clove garlic, minced
- 1/2 cup coconut milk
- 1/4 cup sunflower oil (or substitute other neutral oil such as almond oil or organic canola oil)
- 1 lime, freshly squeezed
- 1 Tablespoon curry powder
- 1/4 teaspoon crushed red pepper flakes
- 1 bell pepper, diced
- 1 cup shredded carrots
- 4 green onions (scallions), chopped
- 1 pound wild-caught, certified sustainable cod (or other white fish such as haddock or halibut), cut into four equally sized portions
- 1/4 cup basil, chopped
- Salt
Instructions
- Preheat oven to 400 degrees F.
- To a medium baking dish, add the garlic, coconut milk, oil, lime juice, curry powder, and crushed red pepper flakes. Season thoroughly with salt, and whisk ingredients until sauce is well combined.
- Add the bell pepper, carrots, and green onions, and season thoroughly with salt. Stir until vegetables are well coated with sauce and evenly distributed through the dish.
- Cover the baking dish and cook for 15 minutes.
- Remove dish from oven and carefully remove cover. Season the fish with salt, and nestle each piece of fish into the baking dish so that no two pieces of fish are overlapping.
- Cover the baking dish and cook for about 15-18 minutes longer, or until fish is flaky, white, and opaque through the center.
- Transfer fish to serving plates and add heaping spoonfuls of vegetables and coconut curry sauce. Top with chopped basil. Serve over rice.
Keywords: white fish, cod, halibut, haddock, Thai, basil, coconut milk, curry, easy, healthy, beginner
