A quick and easy recipe for Thai spiced coconut chickpeas, topped with tender grilled cod and on the table in just 30 minutes.
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Serves
4
Cod Loin
Lime
Pak Choi
Garlic Clove
Fresh Ginger
Thai Red Curry Paste
Coconut Milk
Fish Sauce
Edamame
Cooked Chickpeas
Fresh Coriander
Spring Onion
Serves
4
Cod Loin
Lime
Pak Choi
Garlic Clove
Fresh Ginger
Thai Red Curry Paste
Coconut Milk
Fish Sauce
Edamame
Cooked Chickpeas
Fresh Coriander
Spring Onion
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Step 1.
Season the cod generously with salt and pepper and leave in the fridge for 15 mins. Meanwhile, slice ½ of the lime and slice the pak choi. Peel the garlic and ginger.
Step 2.
Heat the grill to high. Drizzle the cod with oil and pop under the grill for 8 mins until cooked through. Set aside.
Step 3.
Meanwhile, blitz the thai red curry paste, garlic, ginger and ½ the coconut milk in a blender. Heat a large pan over a medium heat and pour in the blended mixture along with the drained chickpeas and the rest of the coconut milk. Season with the fish sauce and simmer for 10 mins. Add the edamame and leave to simmer for 1 min, then add the pak choi and stir until it starts to wilt.
Step 4.
Squeeze in the juice of ½ the limes. Taste and adjust seasoning with salt and pepper, if needed.
Step 5.
Plate up the chickpea curry and top with the cod. Garnish with coriander, a wedge of lime and some sliced spring onions if using.
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