Thai Red Curry Cod with Mango Sticky Rice
Sauté Thai red curry paste (chilies, shallots, galangal, fish sauce, herbs and spices) in oil until fragrant, about 5 minutes.
Add coconut milk, fresh kaffir lime leaves, basil, scallions and red bell peppers and reduce to a simmer.
Add Alaskan cod filet and poach (turning once) until opaque, about 10-15 minutes depending on thickness.
Meanwhile, prepare jasmine rice with lemon grass and mango purée.
To serve, ladle curry onto plate or shallow bowl, add rice and place cod on top. Garnish with a dollop of coconut cream, lime leaves, basil and red pepper.
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