House of Asia > Recipes > Yellow cod curry with cherry tomatoes

Yellow cod curry with cherry tomatoes

2 servings

slightly spicy

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Discover the unique flavor of yellow cod curry, enriched with juicy cherry tomatoes, delicate coconut milk, and aromatic fish sauce. Our recipe is a perfect blend of exotic ingredients that will transport you straight to the heart of Asia.

Vegetables Thailand over 30 minutes

Ingredients

400 ml Coconut milk 5-7% House of Asia
1,5 tablespoons House of Asia Fish Sauce
3-4 tablespoons Yellow curry paste House of Asia (depending on sharpness)
300 g cod fillet with skin, cut into 3 cm cubes
1 medium onion, cut into 1 cm cubes
1 medium eggplant, cut into 2 cm cubes
120 g cherry tomatoes, halved
1 tablespoon of sugar
0,5 teaspoons of turmeric
3 kaffir lime leaves
juice of 0,5 lime
6 pieces of fresh baby corn, cut into 2 cm pieces
4 cm ginger root, cut into matchsticks
2 sprigs of fresh mint
2,5 tablespoons of oil for frying
coriander; for decoration

A method of preparing

Heat coconut oil in a pan and fry the onion, ginger, eggplant and corn.
Add yellow curry paste and turmeric and fry until the aroma is released.
Pour in coconut milk, fish sauce, lime juice and cook for 6-8 minutes over medium heat.
Add kaffir lime leaves and coconut sugar.
Add the cod to the pan and cook for 4 minutes. Then add the mint and cherry tomatoes and cook for another 3 minutes.
Pour the dish into bowls and garnish with coriander leaves.