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This quick and easy weeknight meal is an adaptation of a recipe from NYT Cooking. Fresh, comforting, and bursting with bold flavors, it’s the perfect dish for when you’re craving something hearty yet light. Made with Spice Without Borders Thai Green Curry Spice Blend, it comes together in just 30 minutes and pairs perfectly with Jasmine rice for a complete meal.

Corn & Cod Thai Green Curry

Name: Corn & Cod Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 5 ears of corn (or 5 cups frozen corn kernels); 1 (2 inch) piece of ginger, unpeeled; 1 pack Spice Without Borders Thai Green Curry Spice Blend; 2 TBSP coconut oil or neutral oil such as grapeseed; 1 (14-ounce) can full-fat coconut milk; 1 TBSP fish sauce, plus more as needed; 1½ pounds cod, cut into 1 ½-inch pieces; 3 baby bok choy, thinly sliced (substitute with broccoli or green beans); Juice (2 TBSP) and zest from 1 lime (zest optional); Fresh basil and/or cilantro leaves, for serving; Thinly sliced Thai bird or serrano chile, for serving (optional); 4 C cooked jasmine rice (optional)

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

5 ears of corn (or 5 cups frozen corn kernels)
1 (2 inch) piece of ginger, unpeeled
1 pack Spice Without Borders Thai Green Curry Spice Blend
2 TBSP coconut oil or neutral oil such as grapeseed
1 (14-ounce) can full-fat coconut milk
1 TBSP fish sauce, plus more as needed
1½ pounds cod, cut into 1 ½-inch pieces
3 baby bok choy, thinly sliced (substitute with broccoli or green beans)
Juice (2 TBSP) and zest from 1 lime (zest optional)
Fresh basil and/or cilantro leaves, for serving
Thinly sliced Thai bird or serrano chile, for serving (optional)
4 C cooked jasmine rice (optional)

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Directions

Prepare Corn (if using fresh on the cob)

Cut the corn kernels off the cobs and transfer to a bowl.
Use the blunt edge of the knife to scrape any corn milk off the cobs into the bowl.

Prepare Curry & Serve

Finely grate the ginger into a large pot.
In a large pot over medium heat, heat 2 TBSP oil.
Add pack of Spice Without Borders Thai Green Curry Spice Blend and cook, stirring until fragrant and dark (should stick to the pot), 3 to 5 minutes.
Add can of coconut milk, then fill the can halfway up with water (about 1 cup) and add to the pot. Scrape the stuck-on bits from the bottom of the pot.
Stir in 5 cups of corn and 1 TBSP fish sauce (if using). Simmer until flavorful and slightly thickened, 5 to 7 minutes.
Add the cod and simmer until cooked through and flaky, 5 to 7 minutes. (If using green beans or broccoli, add now.)
Turn off the heat and stir in the bok choy and juice and zest from 1 lime. (The bok choy will wilt — no need to cook.)
Season to taste with fish sauce.
Serve topped with the herbs and chiles, along with jasmine rice

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Corn & Cod Thai Green Curry

Corn & Cod Thai Green Curry

Category

Servings

Prep Time

Cook Time

Ingredients