This one-pan coconut and Blue Cod curry is the perfect mid-week dinner that takes minutes to prepare and is full of fragrant herbs and spices!
Prep time: 10 minutes
Cook Time: 35 minutes
Recipe by Gretchen Lowe, My Weekend Table
2 shallots, thinly sliced
1 x 400 ml can coconut milk
1⁄3 cup Thai red curry paste
1 cup chicken or vegetable stock
1 lime, juice only
1 tbsp fish sauce
1 bunch bok choy, quartered
4 Chatham Blue fillets, thawed and patted dry
Medium bunch fresh coriander
1 cup bean sprouts
2 red chillies, chopped
200g vermicelli, cooked, to serve
1) Preheat the oven to 200C fan bake. Lightly grease a shallow roasting dish and line the base with sliced shallots.
2) Combine the coconut milk, red curry paste, stock, lime and fish sauce and pour into your tray. Cover with a lid or foil and bake for 20 minutes.
3) Remove the foil and carefully lay the Chatham Blue fillets and bok choy and bake for a further 15 minutes or until the fish is cooked through.
4) Sprinkle with the coriander, bean sprouts and fresh chillies and serve with blanched vermicelli and extra lime wedges.
This recipe was created with our award-winning Chatham Blue Cod...