Hello and Welcome to Kelly’s Kitchen! Today I am sharing a simple recipe for Coconut Curry Rice with Cod. If you’re not into cod, you can certainly use your favorite fish or even chicken. The original recipe comes from NYT Cooking and it calls for peas, but I had corn, so I went that way. You can certainly swap in any vegetable you have on hand. Red pepper would be a fun way to go. This recipe is so flavorful and you can’t beat the curry coconut milk flavor combination. This is a light and delicious comfort food, perfect for the end of summer.
The Summary
Today we are making Coconut Curry Rice with Cod
Be sure to find the shoppable key ingredients and equipment
Coconut Curry Rice with Cod
Coconut Curry Rice with Cod Ingredients
¾ lb. Cod Filets, cut into 1-inch pieces
Salt and Freshly Ground Black Pepper
1 cup Basmati Rice
1 medium Red Onion, thinly sliced
2 tbsp. Extra-Virgin Olive Oil
1 tbsp. Curry Powder
1 cup Unsweetened Coconut Milk
½ cup Frozen Peas, or Corn
2 Large Eggs
Thinly Sliced Scallions and Lime Wedges, for garnishing
How to Make Coconut Curry Rice with Cod
Step 1
Season the cod generously with salt and pepper on all sides. Refrigerate until ready to use.
Step 2
Rinse the rice until the water runs clear. Drain and set aside.
Step 3
Reserve a small handful of onion for garnishing. Heat a large sauté pan or high-sided skillet over medium heat. Add the olive oil and swirl to coat the pan. Add the curry powder and let it bloom in the oil, stirring, for 15 seconds, then add the onion and season with salt and pepper. Cook, stirring often, for 4 to 5 minutes, until softened with some golden brown edges.
Step 4
Add the rice and stir for 1 minute, until thoroughly coated in the spice mixture and toasted. Stir in the coconut milk and ¾ cup water and bring to a boil. Season with salt and pepper, cover, adjust heat to low and simmer for 5 minutes.
Step 5
Add the cod in a single layer followed by the frozen corn or peas. Cover and cook for 8 to 10 minutes, until all the liquid is absorbed and the cod is just cooked through. Turn off the heat and let steam for 5 minutes.
Step 6
While the rice steams, boil the eggs: Bring a small pot of water to a boil. Gently lower the eggs into the water, adjust heat to maintain a simmer and simmer for 9 minutes. Run under cold water, peel and halve the eggs.
Step 7
Fluff the rice with a fork. Garnish with the jammy eggs, sliced scallions, reserved red onions and a generous squeeze of lime juice.
Coconut Curry Rice is the ultimate comfort food, especially when you’re looking for a creamy delicious dinner without the heaviness of dairy cream. I am using fish, but chicken is a perfect way to go with this dish. Once you have the technique of making the coconut curry rice, sky’s the limit – you can go with your favorite vegetables, or whatever you have on hand. Fragrant and flavorful, this is a great recipe for weeknight dinners, or meal prep. I hope you give this one a try, xo Kelly
Tips for Preparing Coconut Curry Rice with Cod
1. Instead of peas, use corn or your favorite vegetable. Broccoli, cauliflower, or fresh soybeans would be great!
2. Try Chicken instead of fish for a hearty meal.
3. Garnish with Fresh herbs. If you have fresh herbs on hand, garnish with fresh basil, or cilantro.
Key Ingredients and Equipment
Joseph Joseph Nested Food Prep Set | Covered Braiser | All Clad Measuring Cup and Spoon Set | Similar Shallow Wide Bowl | Nested Mixing Bowl Set | Angled Measuring Cup Set | Silicone Spatula Set
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