Pacific cod curry with lemongrass and broken rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pacific cod curry with lemongrass and broken rice

Pacific cod curry with lemongrass and broken rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 710 Calories/Serving

30–40 Minutes

A by-product of the milling process, broken rice grains absorb more water than whole rice does. The finished rice has a wonderfully dense texture. Rinsing the rice helps wash out excess starch, so it cooks up soft and sticky. It’s perfect for soaking up all the goodness in this fragrant, lemongrass-infused coconut milk curry.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 cup broken rice
  • ½ pound baby bok choy
  • 2 ounces roasted red bell peppers
  • Two 6-ounce Pacific cod fillets
  • 3 chiles de arbol (optional)
  • Sunbasket lemongrass paste (Lemongrass - fresh garlic - ground turmeric - olive oil - fresh ginger - salt)
  • ½ teaspoon garam masala
  • ¾ cup coconut milk
  • Fresh cilantro
  • 1 lime

Nutrition per serving

Calories 710, Total Fat 22g (28% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 950mg (41% DV), Total Carb. 92g (33% DV), Fiber 5g (18% DV), Protein 35g
Contains: Fish

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • In a strainer, rinse the rice until the water runs clear.
In a small pot, bring 1¼ cups salted water to a boil. Add the rice, return the water to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid has been absorbed, 15 to 20 minutes.

2

Prep the vegetables

  • Trim the root ends from the bok choy; cut the bok choy crosswise into ½-inch-thick slices.
  • Cut the peppers into 1-inch pieces.

3

Cook the cod

  • Pat the cod dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the bok choy, season with salt, and cook, stirring, until starting to wilt, 2 to 3 minutes. Stir in the roasted pepper and as many chiles as you like. Add the garam masala and lemongrass paste, stir to coat, and cook until fragrant, about 1 minute. Pour in the coconut milk, bring to a boil, and reduce to a simmer. Add the cod, drizzle with 2 teaspoons oil, cover, and simmer until the cod is flaky and just cooked through, 10 to 15 minutes, depending on thickness. While the cod cooks, prepare the garnishes.

4

Prep the garnishes

  • Remove any coarse stems from the cilantro; separate the bunch into leaves.
  • Juice half the lime; cut the other half into wedges.
When the cod is cooked, remove the pan from the heat and stir in the lime juice and cilantro. Season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls. Top with the cod, vegetables, and the sauce. Garnish with the lime wedges and serve.
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