Cobia with Thai-Style Coconut Curry
plus Bell Pepper, Onion & Cilantro-Lime Rice
Cobia with Thai-Style Coconut Curry
Tender cobia meets a fragrant Thai-style coconut curry with sweet bell pepper and onion, served over bright cilantro-lime rice for a fresh, satisfying dinner.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- ¼ ounce Cilantro
- 10 ounce Cobia
- 1 unit Coconut Milk
- 1 tablespoon Curry Powder
- 1 unit Lime
- 1 unit Onion
- 1 ounce Sweet Thai Chili Sauce
- 2 unit Veggie Stock Concentrate
- ½ cup White Rice
Additional Ingredients
- 1 tablespoon Butter
- 1 tablespoon Cooking Oil
- Pepper
- Salt
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories790
Protein32g
Carbs68g
Fat42g
Tags:
Protein SmartMass Gain FriendlySpicy
⚠️Allergens:
🐟Fish🥛MilkSwaps and substitutions
For a fish-free version, swap the cobia for firm tofu or chickpeas to keep the dish hearty and protein-rich. If dairy is a concern, this recipe already leans on coconut milk; use a dairy-free stock if needed and keep the rest unchanged.
What to serve with it
Serve with extra lime wedges and a crisp cucumber salad to cool the curry’s heat. Warm naan or roti also works well for scooping up the coconut sauce and rounding out the meal.
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