Curried Thai Cod with Rice

Serves: 4


2 Tbsp Flying Olive Cilantro and Roasted Onion, Lemon, or a Mild-Medium Single Varietal of Choice

1 ½ cups long-grain rice (I used Basmati)

8 ounces mushrooms (not shown in photo), trimmed and sliced thin

1( 8 ounce) can bamboo shoots, rinsed and drained

2 tsp peeled and grated fresh ginger

3 scallions (green onions), roots removed, white and light green parts only, separated and sliced thin

2 ¼ cup water

Salt and pepper

¾ cup canned coconut milk

1-3 Tbsp red curry paste, your choice of how spicy desired

4 (6-8 ounces each) skinless cod fillets, 1-1 ½” thick

Lime wedges, about 2 per person (1-2 limes)


Heat Flying Olive EVOO of Choice in a 12” nonstick skillet over medium heat. When the oil begins to shimmer, add the rice, mushrooms, bamboo shoots, ginger, and scallion whites. Cook, stirring often, until the edges of the rice begin to turn translucent, about 2 minutes. Add the water and ½ tsp salt. Bring to a boil. Cover, and reduce heat to medium-low. Simmer for 10 minutes.

Meanwhile, whisk the coconut milk and red curry paste together in a bowl. Pat the cod fillets dry with a paper towels and season with salt and pepper. Lay the fillets on top of the rice mixture. Drizzle one-third of the coconut-curry sauce on the fish. Cover and cook until the liquid is absorbed and the cod flakes apart easily, about 10-12 minutes. An instant read thermometer should register 140 degrees

While the fish and rice are cooking, microwave the remaining coconut-curry sauce mixture until warm, about 1 minute. Sprinkle scallion greens over fish and rice mixture. Serve with the remaining coconut-curry sauce and lime wedges.

Submitted by Barb L.