Spring Pea Green Curry With Black Cod And Strawberr

Name: Spring Pea Green Curry With Black Cod And Strawberry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yellow onion, diced; 4 teaspoons vegetable oil, divided, or as needed; 1 teaspoon salt, or more to taste; 3 tablespoons green curry paste, or more to taste; 2 cups chicken broth; 1 pound sugar snap peas, trimmed; 1 tablespoon fish sauce; 1 splash lime juice, or to taste; 1 pound boneless black cod, cut into eight 2-ounce pieces, skin scored 1/8-inch deep; 1/4 cup diced strawberries; 2 teaspoons thinly sliced fresh mint leaves

Servings: persons

1 yellow onion, diced
4 teaspoons vegetable oil, divided, or as needed
1 teaspoon salt, or more to taste
3 tablespoons green curry paste, or more to taste
2 cups chicken broth
1 pound sugar snap peas, trimmed
1 tablespoon fish sauce
1 splash lime juice, or to taste
1 pound boneless black cod, cut into eight 2-ounce pieces, skin scored 1/8-inch deep
1/4 cup diced strawberries
2 teaspoons thinly sliced fresh mint leaves

1
Cook and stir onion, 1 tablespoon vegetable oil, and 1 teaspoon salt in a saucepan over medium heat until onion is translucent, 5 to 10 minutes. Stir in green curry paste; cook and stir until fragrant, 2 to 3 minutes.
2
Pour chicken broth into curry-onion mixture; bring to a boil and add peas. Cover the pot with a lid and cook until peas are just tender, about 2 minutes.
3
Pour peas mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed pea mixture through a fine-mesh strainer into the same saucepan; set over low heat. Stir in fish sauce and lime juice; season with green curry paste and salt to taste.
4
Season black cod pieces all over with salt.
5
Heat 1 teaspoon vegetable oil in a nonstick skillet over medium-high heat. Place cod, skin-side down, in hot oil and cook, turning once, until fish flakes easily with a fork, 4 to 6 minutes.
6
Ladle green curry sauce into 4 bowls. Place 2 pieces of cod, skin-side up, in sauce and garnish with strawberries and mint.

702

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 yellow onion, diced, 4 teaspoons vegetable oil, divided, or as needed, 1 teaspoon salt, or more to taste, 3 tablespoons green curry paste, or more to taste, and more.

Yes, Spring Pea Green Curry With Black Cod And Strawberry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Pea Green Curry With Black Cod And Strawberry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions