Thai Basil Coconut Milk Cod

Ingredients

• 4 cod fillets (about 6 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red Thai chile, thinly sliced
• 1 tablespoon red curry paste
• 1 can (13.5 ounces) coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, thinly sliced
• 1 cup fresh Thai basil leaves, loosely packed
• 1 lime, juiced
• 4 cups steamed jasmine rice, for serving

Method

1. 1

   Pat the cod fillets dry and season both sides with salt and black pepper.

2. 2

   Heat the vegetable oil in a 9-inch skillet over medium heat. Add the garlic, ginger, and sliced chile, and cook, stirring, until fragrant, about 1 minute.

   1:00 · Sauté aromatics
3. 3

   Stir in the red curry paste and cook, stirring constantly, until it darkens slightly and smells toasted, about 1 minute.

   1:00 · Toast curry paste
4. 4

   Pour in the coconut milk, fish sauce, and brown sugar, stirring to dissolve the sugar and blend the curry paste into the liquid. Bring to a gentle simmer.

   5:00 · Bring to simmer
5. 5

   Add the sliced bell pepper to the skillet and simmer for 3 minutes to soften slightly.

   3:00 · Simmer peppers
6. 6

   Nestle the cod fillets into the sauce in a single layer, spooning some sauce over the top. Cover and simmer gently until the fish is opaque and flakes easily, 8 to 10 minutes.

   8:00 · Poach cod
7. 7

   Remove the skillet from the heat and stir in the Thai basil leaves and lime juice, letting the basil wilt into the sauce.

8. 8

   Spoon the cod and coconut sauce over steamed jasmine rice and serve immediately.