Name: Pan-Fried Thai Red Curry Cod with Carrot, Avocado & Cashew Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 avocados; ¾ cup cashews, roasted unsalted; 1.02 kg cod fillet; 1 ½ English cucumbers; 1 ½ limes; 1 ½ (283 g) bags shredded carrots; 90 ml Thai curry paste, red; black pepper; honey; salt; soy sauce; toasted sesame oil

Pan-Fried Thai Red Curry Cod with Carrot, Avocado & Cashew SaladPan-Fried Thai Red Curry Cod with Carrot, Avocado & Cashew Salad — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

3 avocados

¾ cup cashews, roasted unsalted

1.02 kg cod fillet

1 ½ English cucumbers

1 ½ limes

1 ½ (283 g) bags shredded carrots

90 ml Thai curry paste, red

black pepper

honey

salt

soy sauce

toasted sesame oil

Instructions

Place curry paste, oil, soy sauce, salt, and pepper in a large bowl. Stir to combine the spice paste.

Pat the cod dry with paper towels and place on a plate. Drizzle with half of the spice paste, then turn to coat the fish. (Reserve bowl with remaining spice paste for the salad.)

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add cod and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate.

Meanwhile, wash and dry the fresh produce.

Juice limes into the bowl with the remaining spice paste. Add honey and stir to combine the dressing.

Trim and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Add to the bowl with the dressing.

Halve and pit avocados; using a spoon, scoop out the flesh and small dice. Add to the bowl.

Roughly chop cashews. Add to the bowl, along with the carrots, and stir to combine the salad.

To serve, divide cod and salad between plates. Enjoy!

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