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Tomato-Coconut Cod Curry
with White Rice & Marinated Vegetables
35 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
This flavorful dish features flaky cod served over a tomato curry, which highlights vibrant curry paste, smooth coconut milk, and fresh grape tomatoes. A simple bed of white rice studded with golden raisins catches every saucy bite.
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NutritionPER SERVING
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Calories630 Cals (est.)
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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½ cup Long Grain White Rice
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1 13.5-Oz Can Light Coconut Milk
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2 Tbsps Tomato Paste
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2 cloves Garlic
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2 Persian Cucumbers
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4 oz Grape Tomatoes
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1 Yellow Onion
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3 oz Radishes
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2 Tbsps Rice Vinegar
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1 Tbsp Yellow Curry Paste
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1½ Tbsps Golden Raisins
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the vegetables
Wash and dry fresh produce. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Halve the tomatoes. Thinly slice the radishes into rounds. Halve the cucumbers lengthwise; cut crosswise into 1-inch pieces. In a bowl, combine the sliced radishes, cucumber pieces, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Cook the rice
Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, combine the rice, raisins, a big pinch of salt, and 1 cup of water. 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
Make the curry
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the tomato paste and curry paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, 8 to 10 minutes, or until the liquid is slightly thickened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished curry topped with the cooked shrimp. Serve the cooked rice and marinated vegetables on the side. Enjoy!
1
Prepare the ingredients & marinate the vegetables
Wash and dry fresh produce. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Halve the tomatoes. Thinly slice the radishes into rounds. Halve the cucumbers lengthwise; cut crosswise into 1-inch pieces. In a bowl, combine the sliced radishes, cucumber pieces, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Cook the rice
Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, combine the rice, raisins, a big pinch of salt, and 1 cup of water. 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
Make the curry
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the tomato paste and curry paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, 8 to 10 minutes, or until the liquid is slightly thickened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished curry topped with the cooked shrimp. Serve the cooked rice and marinated vegetables on the side. Enjoy!
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