Cod Thai Jungle Curry
This delicious Thai jungle curry is one to try if you love fish curry! Traditionally, the Thai jungle is cooked with meat and not fish, this is because there are not many rivers or lakes in the North of Thailand to find fish to cook with. However, today I’m sharing a great fish jungle curry recipe, cooking with cod and mixed vegetables.
What I love about cod are its subtle flavour and delicate texture. Its compliments the spicy and herbal flavours of a Thai jungle curry well and its flaky texture makes the dish feel quite light. Cod is a very versatile, robust fish and the fillet and loins can be roasted, battered, pan-fried, poached, grilled or steamed.
Cod is readily available both as frozen and fresh, I would always recommend cooking fresh if you can. For the fish curry, I like to cook with cod loins as the dense flesh is quite sturdy for a flaky white fish. So the loins are great for putting in fish stews or curries because they hold their shape well without flaking off too early in the cooking process.
How to Make Cod Thai Jungle Curry
Heat oil a wok or saucepan on medium/high heat and stir fry Thai Jungle curry paste for 2 minutes. Season the paste with fish sauce and palm sugar before adding in the water. I would start off with half a teaspoon of palm sugar as jungle curry shouldn’t be sweet and since we are cooking with baby corn, the sweetness in the baby will be present in the dish. Although, if you are using this recipe as a guide and cooking without baby corn, I would put a full teaspoon of palm sugar.
Now you’ve added in the water, bring it to a light boil and add the vegetables, gently simmer for 5-7 minutes before adding in the cod. When preparing the cod fillet or loin, cutting it into large bite-size pieces works best to keep the chunks from breaking too easily. Once the cod is added, simmer for a further 5 or so minutes. Tear kaffir lime leaves into smaller pieces and add them to the sauce, tearing the leaves helps release that incredible citrus and floral flavours. And that’s it! So quick to make and even quicker to eat! Enjoy!
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Cod Thai Jungle Curry
- 400 g Cod Fillet
- 100 g Baby Corn
- 90 g Green Beans
- 35 g Mae Jum Thai Jungle Curry Paste
- 1 tsp Palm Sugar
- 1 tbsp Fish Sauce
- 1 tbsp Coconut Oil
- 400 ml Water
- 2 Kaffir Lime Leaves
- Trims the ends of the green beans and cut into thirds
- Roughly chop baby corn into thirds diagonally
- Slice cod fillet into large bite-size pieces
- On med/high heat, fry curry paste in oil for 2 minutes to break down the paste and build an aroma
- Add palm sugar, fish sauce and water, blend well. Bring to a light boil for 5 minutes
- Add green beans and baby corn to the curry. Simmer for a further 5 minutes
- Add the cod pieces and roughly tear kaffir lime leaves into the curry and simmer until cooked. Then serve with freshly made Thai Jasmine rice