Thai red curry with cod and sweet potatoes
Explore the vibrant world of Thai cuisine with this seafood recipe. It turns a simple dinner into a memorable meal. Thai red curry with cod and sweet potatoes combines rich flavors with nutritious ingredients, exciting your taste buds.
Equipment
- Large skillet or wok
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1.5 lbs fresh cod fillets
- 2 medium sweet potatoes cubed
- 1 can 14 oz coconut milk
- 3 tablespoons thai red curry paste
- 1 lime juiced
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Prep your cod by patting it dry and cutting into 2-inch chunks
- Peel and cube sweet potatoes into uniform pieces
- Heat skillet over medium-high heat with a splash of oil
- Sauté sweet potatoes for 5 minutes until slightly tender
- Add thai red curry paste and stir for 1 minute
- Pour in coconut milk and bring to a gentle simmer
- Add cod chunks and cook for 4-5 minutes until fish is opaque
- Squeeze fresh lime juice over the dish
- Garnish with chopped cilantro