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Coconut Curry Cod With Bok Choy – Cleveland Clinic – Tricks and Tips

Coconut Curry Cod With Bok Choy – Cleveland Clinic

Does making your favorite Thai restaurant’s delectable curry dishes seem too intimidating? How about entrees at your favorite seafood restaurant? In this seafood curry with greens dish, you’ll not only get a meal that will light up your taste buds, but is also incredibly simple to make.

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The tantalizing sauce features powerhouse plant foods like garlic, ginger, jalapeño pepper, curry and coriander, along with creamy coconut milk. The cod, rich in protein and good-for-you fats, poaches quickly in the sauce. Served over fiber-rich brown rice, with a side of steamed bok choy, this dish has enough substance and style to impress dinner guests, but it’s simple enough for a quick weeknight meal. The best of both worlds!

Ingredients

  • 1 tablespoon canola oil
  • 1 1/2 tablespoons grated fresh ginger
  • 1 clove garlic, finely chopped
  • 1 jalapeño, seeded and chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon curry powder
  • 2 tablespoons tomato paste
  • 1/4 cup coconut milk
  • 1/4 teaspoon kosher salt
  • 1 pound cod fillet, cut into 1-inch pieces
  • 4 heads steamed baby bok choy, cut in half lengthwise
  • 2 cups cooked brown rice, for serving
  • 1/4 cup fresh cilantro leaves

Directions

  1. In a medium-sized skillet, heat the oil over medium heat. Add the ginger, garlic, jalapeño, coriander and curry and cook, stirring, for 30 seconds. Add the tomato paste and cook, stirring, for 1 minute. Add the coconut milk and salt and whisk in to combine (it will be thick). Whisk in 1/3 cup of water to thin out to a sauce consistency. Let simmer for 1 minute. Add a little more water, if necessary.
  2. Reduce the heat to medium. Add the cod in a single layer, cover with a tight-fitting lid and gently simmer for 6 minutes, flipping the pieces half way through, until opaque throughout.
  3. Serve the curry and bok choy over rice and top with cilantro.

Nutritional information (per serving)

Makes 4 servings

Calories: 261
Total fat: 8 g
Saturated fat: 1 g
Protein: 18 g
Carbohydrate: 30 g
Dietary fiber: 5 g
Sugar: 2 g
Added sugar: 0 g
Cholesterol: 60 mg
Sodium: 574 mg

Developed by Sara Quessenberry for Cleveland Clinic Wellness.