Brighten up your mundane weeknight dinner with this poached cod in Thai coconut curry broth. This recipe is paleo friendly, as well as gluten free and dairy free.

Cod is one of my fish go-to's. You have fish go-to's right? 

You always need some healthy staples on hand so you don't hit the end of the day with no idea what to cook, and no food in the house. Salmon and cod are my two main fish mainstays.

I always have frozen salmon and cod in the freezer. I've talked about how to source good fish before in my recipe for cod with mint chimichurri. Today I'm offering a healthy new twist with a poached cod in Thai coconut curry broth.

This paleo recipe looks and feels kind of fancy but really is quite easy.

Poaching fish classes things up. 

All that's involved with poaching is cooking fish in a broth. This broth happens to be super flavorful with Thai coconut curry spices.

You'll want a big spoon to lap up the sauce. You can serve the poached cod in a whole piece in some of the Thai curry broth, or you can break up the pieces for minimal utensil work while eating.

I served the cod and broth over curried cauliflower rice, but you can use regular cauliflower rice or nothing at all.

Give your weekday dinners a facelift with this paleo recipe for poached cod in Thai coconut curry broth.

Poached Cod in Thai Coconut Curry Broth
{Paleo, Dairy Free, Gluten free}

Ingredients

• 4 x 6 ounce pieces of fresh cod

• 1 tablespoon ghee or avocado oil

• 3 tablespoons shallots, diced

• 1 tablespoon garlic, minced

• 1 tablespoon ginger, freshly grated

• 1 tablespoon red curry paste

• 14 ounce can of full fat coconut milk

• 1/2 cup chicken or vegetable broth

• 2 teaspoons fish sauce

• 6" stalk of lemongrass, cut into 3 pieces & smashed with the back of a knife

• 6 drops of Stevia (optional)

• 1 fresh lime

• Handful of fresh cilantro, chopped

Instructions

1. Heat ghee or avocado oil in a large skillet over medium heat. Add the shallots and cook 3-4 minutes until fragrant. Add garlic, ginger, and curry paste to the pan and stir well.

2. Pour in the coconut milk, broth, fish sauce, lemongrass, and stevia. Stir.

3. Season the cod with salt and pepper, then place in the middle of the coconut curry broth, spooning the mixture over the fish. Cover the pan and poach the fish for about 5 minutes or until opaque and cooked through.

4. Remove from heat and squeeze fresh lime juice over dish and garnish with cilantro.

5. You can serve the cod and broth over curried cauliflower kale rice.

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