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Alaskan Cod with Thai Red Curry Simmer Sauce


  • 2 tablespoons sunflower oil
  • 1 pound Asian stir fry vegetable mix (equal amounts of broccoli, carrot, mushrooms, red onion, snap peas, baby corn)
  • 1-1/4 pound Alaskan cod pieces (can be frozen or thawed)
  • 2 teaspoons sesame oil
  • ⅛ cup fish sauce
  • 1 (7-ounce) packet Saffron Road Thai Red Curry Simmer Sauce
  • 2 teaspoons fire roasted green chilies


  1. In a large sauté pan, gently heat the sunflower oil. Add the vegetables and sauce until nicely browned, about 5 minutes.
  2. Add the pieces of fish (frozen or thawed) and the sesame oil and fish sauce. Cover the pan and let it cook down for about 3 minutes. Remove the lid and add the Thai Red Curry Simmer Sauce.
  3. Raise the heat slightly and let the sauce begin to bubble.
  4. Add the green chilies and reduce the heat. Cover the pan again, and let simmer for another 10-15 minutes.
  5. Remove from heat and serve with Jasmine rice or some sort of sticky white rice.
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