This pan-seared cod with basil, potato, and coconut curry recipe is the perfect combination of tender and flaky cod, and a flavorful and aromatic curry that's sure to impress your dinner guests. With the right blend of spices, herbs, and coconut milk, this dish will transport you to the warm and tropical flavors of Southeast Asia.
- 4 cod fillets, about 6 oz each
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 can coconut milk (13.5 oz)
- 2 medium potatoes, peeled and cubed
- 1 onion, chopped
- 3 Tablespoons Coconut Curry RA Seasoning
- 1/4 cup fresh basil leaves, chopped
Pat the cod fillets dry with a paper towel and season lightly with Coconut Curry RA Seasoning.
In a large skillet over medium-high heat, add olive oil and swirl to coat the bottom of the pan.
Once the oil is hot, carefully place the cod fillets in the pan, skin side down.
Cook the fillets for about 3-4 minutes on each side, or until they are golden brown and cooked through. Once cooked, remove from pan and set aside.
In a separate large pot, heat coconut milk over medium heat. Add chopped onions and cook for about 2-3 minutes, or until they are translucent.
Add the remaining Coconut Curry RA Seasoning to the pot. Cook for another 2-3 minutes, stirring occasionally.
Add cubed potatoes to the pot. Stir to combine.
Reduce the heat to low and let the curry simmer for about 15-20 minutes, or until the potatoes are tender and cooked through.
Once the curry is ready, stir in chopped basil.
Serve the pan-seared cod hot, topped with the basil, potato, and coconut curry.
Enjoy your delicious and flavorful cod dish with the aromatic and comforting basil, potato, and coconut curry!
Note: You can also add other vegetables such as bell peppers or carrots to the curry for extra flavor and nutrition.