🌸🌿 Thai-Style Pan-Seared Pacific Cod 🌿🌸
Panang Curry, Fried Basil
Bell Peppers, Onion, Ginger, Peanuts, Coconut, Lime
Panang Curry, with its savory blend of shrimp paste, Thai chilies, and aromatics such as lemongrass, kaffir lime, and galangal is heavenly when paired with Wild Alaska Pacific Cod. Cod is a very pleasant fish with a slightly sweet, mild clean taste and a lean flaky texture.
Together, the result is a delightful dish that is just bursting with flavors. Bell peppers, onion, and ginger form the vegetable base; where roasted peanuts add crunch and nuttiness; a drizzle of coconut milk adds creamy tropical notes; and a squeeze of lime adds that sour punch.
The best part is plenty of fried basil leaves, adding shattering herbal notes. Jasmine rice is served on the side to sop up what might be left of that exotic fragrant curry.
🌸🌿 Thai-Style Cod, Panang Curry Recipe 🌿🌸
- 2 T. avocado oil (or coconut oil, peanut oil)
- 2 T. high-quality panang curry paste (we like Mae Ploy)
- 1 c. unsweetened coconut milk, plus more for drizzle
- 1 c. chicken stock
- 1 T. fish sauce
- 1 1/2 T. granulated sugar
- 2 t. cornstarch (in slurry)
- salt to taste
Heat oil in a medium pot over medium heat. Add curry paste. Cook for 2 minutes, stirring constantly. Add coconut milk, chicken stock, fish sauce, and sugar.
Simmer for 10 minutes. Stirring occasionally. Whisk in cornstarch slurry to thicken slightly. Taste for salt.
Note: This recipe makes enough curry for at least 4 dishes. If there is curry left over, it is great served over rice.
- 1/4 red bell pepper, julienne
- 1/4 green bell pepper, julienne
- 1/4 yellow onion, julienne
- 2″ ginger, sliced thin
- olive oil
- sea salt
Cook all ingredients in a non-stick pan until just soft. Season with salt. Keep warm.
Note: OK to double ingredients depending on servings.
- cod fillets
- coarse sea salt and fresh ground pepper
- olive oil
Let fish fillets come close to room temperature. Pat dry with paper towels. Season with salt and pepper. Dredge in flour, shake off excess.
Cook fish in a glug of olive oil in a non-stick skillet over medium to medium-high heat until cooked through and golden brown on both sides.
- basil leaves
- olive oil
Fry dry basil leaves in hot olive oil until crisp, about a minute. Use a splatter guard to protect against popping oil. Drain on paper towels.
- roasted salted peanuts, chopped
- limes, sliced
- cooked jasmine rice
Place vegetable mixture in the center of wide shallow bowls. Generously ladle curry around the vegetables. Drizzle with coconut milk. Place fish in the center. Place limes on the side. Sprinkle with peanuts. Garnish with plenty of fried basil. Serve jasmine rice on the side.
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