Stir together coconut milk, curry paste, lime juice, 1 tablespoon ginger paste, 1 tablespoon garlic paste, and 1 tablespoon lemongrass paste in a 4-quart slow cooker. Stir in water and lentils. Add pearl onions and 1 tablespoon basil. Cover and cook on low for 3-1/2 to 4 hours or until lentils are tender. Season to taste with salt.
Looking for a new and adventurous way to prepare cod? Look no further! Our Slow-Cooked Coconut-Curry Cod is a savory Indian-inspired dish that showcases the delicate white fish.
Servings and Ingredients
|1 (13.5-oz.) Can Hy-Vee light coconut milk|
|¼ c. Red curry paste|
|3 tbsp. Fresh lime juice|
|2 tbsp. Refrigerated ginger paste, divided|
|1 tbsp. Refrigerated garlic paste, divided|
|1 tbsp. Refrigerated lemongrass paste|
|2 ½ c. Water|
|1 ½ c. Dry red lentils|
|½ package(s) (14.4-oz.) Frozen white pearl onions, thaw|
|1 tbsp. Chopped fresh basil, plus additional for garnish|
|Hy-Vee salt, to taste|
|4 (4-oz.) Hy-Vee Fish Market frozen Alaskan cod fillets , thawed|
|1 c. Cherry tomatoes|
|Baked mini naan, toasted; for serving|
|Lime wedges, for serving|
Things To Grab
- 4-quart slow cooker
- Small bowl
- Paper towels
- Serving bowls
Stir together remaining 1 tablespoon of each ginger paste and garlic paste in a small bowl. Pat cod fillets dry with paper towels; brush with ginger-garlic mixture on both sides. Cover and refrigerate.
Place cod fillets on top in a single layer when lentils are tender. Top with cherry tomatoes. Cover and cook for 40 to 45 minutes or until cod flakes easily with a fork (145 degrees).
To serve, spoon lentil mixture into shallow serving bowls. Top with cod. Serve with naan and lime wedges. Garnish with additional basil, if desired. Season to taste with salt.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 55mg
- Sodium: 1,870mg
- Total Carbohydrates: 61g
- Protein: 36g