Fresh Green Curry with Cod
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
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:
Combine all the ingredients in a blender and blend until very very smooth.
Make the Curry:
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.
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.
Nestle the fish in the pan and transfer to the oven. Cook for 10-12 minutes until the fish is firm and cooked through.
Serve with rice or rice noodles and a lime wedge.