Curry & Coconut-Crusted Cod

with Green Beans & Scallion Rice

30 MIN

+$0.99/serving 4 Servings

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with Chicken Breasts

From the Test Kitchen

Here, you'll coat flaky cod in fragrant vadouvan curry powder and top it with crunchy coconut flakes for a variety of textures and flavors. You'll finish the fish with a drizzle of spicy mayo and serve it alongside fluffy white rice.

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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 cup Long Grain White Rice
¾ lb Green Beans
¼ cup Mayonnaise
2 oz Sweetened Toasted Coconut Chips
4 Scallions
2 Tbsps Sambal Oelek

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard any stem ends from the green beans. In a bowl, combine half the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

2 Make the scallion rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

3 Roast the chicken & serve your dish

Meanwhile, line a sheet pan with foil. Lightly oil one side of the foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). Transfer to the oiled portion of the sheet pan. Evenly spread or brush the remaining mayonnaise onto the chicken. Drizzle with olive oil; season with salt and pepper. Roast 9 minutes. Leaving the oven on, remove from the oven. Transfer the green beans to the other side of the sheet pan. Drizzle with olive oil; season with salt and pepper. Using tongs, carefully toss to coat. Return to the oven and roast 10 to 12 minutes or until the green beans are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Serve the roasted chicken with the scallion rice and roasted green beans. Drizzle the chicken with the spicy mayo and top with the coconut chips. Garnish with the sliced green tops of the scallions. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.