Persian Lime Coconut Cod
COMMENTS
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Robert Marshall on
Trying this for dinner tonight. Sure smells good!! One question though. At what point do you put the lime juice into the pot? Unless I’m blind, I don’t see that in the instructions. :-)
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Ann on
I tried your suggestion using tofu. Deeelicious! Thank you.
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Ann on
Thank you for the detailed instructions! I will try the creamy version when it cools down and let you know how it goes.
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Evan on
Hi Ann,
Thanks for your interest in this recipe! It would definitely be delicious with chicken. I would recommend starting by cubing the chicken into 1 inch pieces and coating it well with 3 tsp of the Persian Lime Curry. Let it sit while chopping and preparing the aromatics in step 1. Once the Onion, garlic, and ginger are fragrant, add the seasoned chicken and stir to let the spices bloom in the oil and integrate with the other ingredients.
Then add the coconut milk and the rest of the Persian lime curry, and stir to combine. Bring to a simmer, and then cook, stirring occasionally, until the chicken is tender (about 30-40 minutes).
I referenced this NYT cooking article and combined some of its methods with Micah’s recipe: https://cooking.nytimes.com/recipes/1021760-coconut-chicken-curry
I hope you enjoy cooking with the Persian Lime Curry. Let us know how it goes!
Cheers,
Evan (they/them)
Customer Success Lead
Oaktown Spice Shop
Hi Robert,
Thanks for pointing this out, I’ll see about adding the lime juice to the recipe instructions!
I would recommend mixing the lime juice into the curry sauce after taking the pot of the stove to make sure it maintains it’s bright flavor.
Cheers,
Evan (they/them)
Customer Success Lead
Oaktown Spice Shop