1lbSkinless Codpatted dry, and seasoned with Salt/Pepper
1TbspThai Red Curry PasteUse more for a spicier sauce
1Can Coconut MilkFull Fat
Optional garnish of Thai Basil and Kaffir lime leaves
Rice for Serving
For the fish, I used frozen Cod pieces, but any other fish you like would work too. 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 3 minutes on each side (depending how thick your fish is). Remove fish and set aside.
Add a tablespoon of oil to the same pan (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. Then add 1 can of coconut milk, bring to a simmer and once curry paste is dissolved, add fish back into pan. Reduce heat and simmer for a couple minutes to allow the fish to re-heat and absorb the curry.
Serve with your choice of rice and optional garnish of Thai Basil and Kaffir (Lime) leaves.