Ingredients
- 1 ½ lbs Cod fillets, cut in bite size
- 3 tablespoons fish sauce
- 4 tablespoons rice bran oil, or avocado oil
- 1 tablespoon Red Curry Paste
- 3 tablespoons oyster sauce
- ½ cup Water
- 2 cups Unsweetened Coconut Milk
- 7 ounces papaya, cut in small pieces, 3/4”
- 4 ounces cauliflower floret
- 4 ounces fresh or frozen pea
- 2 tablespoons fresh basil, cut in chiffonade
- To serve cooked basmati rice, optional
- To taste salt & pepper
Cooking Instructions
1. Marinate the cod in the fish sauce for about an hour.
2. In a sauté pan, heat ½ of the oil. Lightly fry the curry paste in the oil for a couple of minutes, then add the oyster sauce and water. Reduce and add the coconut milk.
3. Add the marinated fish and the papaya and simmer for about 3-4 minutes.
4. Separately, sauté the cauliflower in the remaining oil until light golden, 5 min, and add the peas and cook for another 2 minutes.
5. Add cauliflower and peas to the fish curry and let it marinade few minutes before serving with basil.
6. Serve with basmati rice if desired.