Name: Thai Green Curry With Pacific Cod and Lots of Veggies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: thai
Ingredients: 3 (6 oz.) portions Pacific cod or other white Alaskan species, cut into chunks; 1 teaspoon turmeric; 1 ½ teaspoon salt, divided; Freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 medium white onion, finely diced; 3-inch knob of ginger, peeled and grated (about 2 tablespoons); 2 garlic cloves, minced; 1 jalapeno, finely diced, seeds removed for less spice; 4 tablespoons Thai green curry paste; ½ cup low sodium vegetable broth; 1 (13.5 oz.) can regular or reduced fat unsweetened coconut milk; 1 tablespoon brown sugar; 1 green bell pepper, chopped; 1 zucchini, chopped; 2 cups tender greens like spinach or chard, chopped; 1 lime, cut in half; 15-20 Thai basil or regular basil leaves, chopped; Steamed rice, for serving

A One-Pot Curry for Easy Weeknight Meals

This Thai-inspired green curry with fish is a great clean-out-the-fridge meal, because it is packed with vegetables. If you’re following the recipe as written, you’ll add summer vegetables like bell pepper and zucchini into the curry, other veggies can be swapped in as you like, depending on what you have on hand or what’s in season. Try carrots, green beans, yellow squash, bok choy, mushrooms — whatever you use, aim to have about 4 cups of chopped veggies ready to go into the curry, in addition to the greens that you’ll add in toward the end of cooking.

Pacific cod works beautifully in this recipe, but other mild white species like Pacific halibut, yelloweye rockfish, Wild Alaska Pollock, or lingcod are also great options. Their mild flavor will be a great canvas for the warmth and spice of the Thai green curry paste that is used to flavor the curry.

About Jenna Amos, RDN:

Jenna Amos is a Registered Dietitian Nutritionist and nutrition communications expert. She has nearly 10 years of experience contributing to and leading well-being strategies for brands across the food industry, from start ups to category leaders. Jenna has an “all foods fit” approach to nutrition, with a focus on local and sustainable foods. She is passionate about the future of our food system, nutrition policy and sustainable agriculture.

Jenna received her degree in dietetics from Boston University and completed her Dietetic Internship at VCU Health in Richmond, VA. In her free time, she enjoys urban gardening, developing recipes and hiking her way through the National Parks.

Print Recipe

Thai Green Curry With Pacific Cod and Lots of Veggies

By Wild Alaskan Company

Prep time

20 minutes

Cook Time

30 minutes

Total time

50 minutes

Yield

4 servings

Ingredients

3 (6 oz.) portions Pacific cod or other white Alaskan species, cut into chunks
1 teaspoon turmeric
1 ½ teaspoon salt, divided
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium white onion, finely diced
3-inch knob of ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, minced
1 jalapeno, finely diced, seeds removed for less spice
4 tablespoons Thai green curry paste
½ cup low sodium vegetable broth
1 (13.5 oz.) can regular or reduced fat unsweetened coconut milk
1 tablespoon brown sugar
1 green bell pepper, chopped
1 zucchini, chopped
2 cups tender greens like spinach or chard, chopped
1 lime, cut in half
15-20 Thai basil or regular basil leaves, chopped
Steamed rice, for serving

Instructions

1. Gently pat the fish dry with paper towels or a clean kitchen towel and season on all sides with the turmeric, ½ teaspoon salt and freshly ground pepper.

2. Set a medium to large pot (a dutch oven works well) over medium heat and add olive oil.

3. Once hot, add half of the fish and allow to sear undisturbed for 1-2 minutes, until they develop a little color. Flip the pieces over and repeat on the other side. Transfer fish to a plate, then repeat with the remaining fish, adding more olive oil to the pot if needed.

4. Once the last batch of fish is removed, add the chopped onion, ginger, garlic and jalapeno to the pot. Cook for 3 minutes, stirring occasionally to prevent from burning, until fragrant and soft. Add in the curry paste and cook for another minute, stirring frequently.

5. Add the broth into the pot and using a wooden spoon or spatula, scrape up all the bits from the bottom.

6. Add in the coconut milk, brown sugar, remaining 1 teaspoon of salt, chopped zucchini and bell pepper. Turn the heat up to medium-high, bring to a boil, then cover and reduce heat to low. Simmer for 5 minutes, or until the veggies are tender.

7. Once the veggies are cooked, stir in the chopped greens. Then gently add back the cod and any liquid into the pot with the broth and veggies. Cover and cook for another 3 minutes or until the greens are wilted and the fish is cooked through.

8. Prior to serving, stir in the juice of ½ the lime and the chopped basil. Serve over rice with additional lime wedges.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Thai Green Curry With Pacific Cod and Lots of Veggies

A One-Pot Curry for Easy Weeknight Meals

Thai Green Curry With Pacific Cod and Lots of Veggies

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