Fresh Green Curry with Cod

serves 4


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Green Curry Paste Ingredients:

  • 3 Tablespoons coconut oil

  • 1 Tablespoons fish sauce

  • 4 garlic cloves

  • 1 thumb sized piece of ginger , peeled and roughly chopped

  • zest of 1 lime (save the lime for serving)

  • half a bunch of cilantro (about 2 cups) rinsed and dried well

  • 2 jalapeños, 1 seeded and 1 left whole (both seeded if you don’t like spicy)

  • 1 medium shallot, peeled and roughly chopped

Curry Ingredients

  • 1/2 pound shiitake mushrooms, sliced 

  • 1 pound broccoli, cut into florets

  • 1 pound baby bok choy, sliced

  • 1 can full fat coconut milk

  • 1 lbs. cod or any firm, thick whitefish, cut into 4 equal portions (or 2 chicken breasts sliced, 1 pound peeled shrimp, 1 pound sliced beef )

  • steamed white rice or cooked rice noodles for serving 

Make the Green Curry Paste:

  1. Combine all the ingredients in a blender and blend until very very smooth. 

Make the Curry:

  1. Heat a large cast iron skillet or any oven proof skillet over medium high heat. Scrape all of the curry paste into the pan and sauté for 2 minutes, stirring constantly. 

  2. Stir in the coconut milk. Fill the coconut milk can half way with water and add it to the pan. Bring to a simmer and add the mushrooms, broccoli and bok choy. Cook the vegetables for 2 minutes until slightly softened. 

    *if you’re using any other protein than fish, add it at this point and cook for another 4-5 minutes on the stove, depending on the protein, until it is cooked through.

  3. Nestle the fish in the pan and transfer to the oven. Cook for 10-12 minutes until the fish is firm and cooked through. 

  4. Serve with rice or rice noodles and a lime wedge.