1.5lbSkinless CodPatted dry, and seasoned with Salt/Pepper
1TbspThai Red Curry PasteIf you are unsure on the spice level of the curry paste, start with half a tablespoon. You can always add more later.
1Can Coconut Milk
Optional garnish of Thai Basil or Makrut lime leaves
Rice for Serving
For the fish, I used frozen Cod pieces, but firm white fish works. Once thawed I placed between 2 paper towels to absorb any moisture prior to cooking.
In a non stick skillet over medium heat, place a teaspoon of oil in the pan. Season the cod on both sides with salt and pepper, then place in the pan and cook for about 2 minutes on each side (depending how thick your fish is). Remove fish and set aside.
Add a tablespoon of oil to the same pan over medium heat, and 1 tablespoon of curry paste. This is for mild-medium spice level, you can add more curry paste or Thai chili's to make it spicier. Allow the curry paste to fry in the oil and break it up with the back of a wooden spoon.
Add 1 can of coconut milk, bring to a simmer, and once curry paste is dissolved, taste and see if fish sauce or sugar is needed. I added a tablespoon of coconut sugar for some sweetness. Once seasoning is where you want it, add fish back into pan. Reduce heat to low and simmer for a 2 minutes to allow the fish to re-heat and absorb the curry.
Serve with your choice of rice and optional garnish of Thai Basil or Makrut lime leaves.
If adding veggies, do so after the coconut milk has been added and the pan is at a light boil. Allow them to cook till slightly softened, then add the Cod back to the pan and lower the heat.