I’ve been craving these curry recipes lately, and they’re so simple to whip up it makes for the perfect anytime meal! Toppings are really key here so be sure not to skimp on the garnish. Serves 2.
1 Tbsp olive oil
1 garlic clove, minced
1 tsp fresh ginger, minced
½ white onion, diced
1 cup organic shiitake mushrooms, sliced
1 cup kale, sliced thin
1 (13.5oz) can “curry” coconut milk (I like Native Forest)
2 filets wild-caught cod
JF Spicy Salt, to taste
2 (7oz) packages Miracle Noodles, rinsed and warmed
Red onion, chopped
Jalapeño, deseeded and diced
A squeeze of lime juice
JF Spicy Salt
In a large pan begin to warm the olive oil, garlic, ginger, and onion, sautéing down until slightly tender. Add in the shiitake mushrooms and kale. As they soften over the heat, pour in the can of coconut milk. This creates the base for your cod.
Lay the fish in the curry broth and season with JF Spicy Salt. Cover to steam for 1-2 minutes, then carefully flip your fillets and cook for an additional 30 seconds. When cooked through remove from the heat.
Plate over your Miracle Noodles and ladle the sauce on evenly. Top with red onion, jalapeño, cilantro, a squeeze of fresh lime juice, and JF Spicy Salt. Serve warm and enjoy!