Green Curry Cod

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Green Curry Cod to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Green Curry Cod, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (8 ounce) can coconut cream
• 1 (12 ounce) can green curry
• sauce
• 1 teaspoon dried dill weed
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 medium green bell pepper,
• thinly sliced
• 1 medium red onion, thinly sliced
• 1/2 leek, thinly sliced
• 3 cloves garlic, diced
• 1 pound cod

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 375 degrees F (190 degrees C)

Step 2: Technique & Execution

In a saucepan over medium-low heat, mix the coconut cream, curry sauce, dill, salt, and pepper

Step 3: Technique & Execution

Cook until heated through

Step 4: Technique & Execution

Heat the olive oil in a skillet over medium-high heat, and cook the pepper, onion, leek, and garlic about 5 minutes

Step 5: Technique & Execution

Place the cod in a baking dish

Step 6: Technique & Execution

Cover with the vegetables, and top with the coconut cream mixture