Another month, another delicious recipe by Steph Kay! Make sure to keep an eye out for this recipe card in your April box:)
"Curries make a great weeknight meal because they are quick to prepare and you can pack a ton of vegetables into one simple dish. This Thai Green Curry Cod is made using store-bought curry paste which helps to cut down on prep time without skimping on flavour. You can truly make curry with any time of protein you like, however using fish keeps things light and fragrant so our Wild Caught Icelandic Cod is a perfect match."
Time: 45 minutes
2 cod fillets
4 spring onions
1” ginger root
2 cloves garlic
½ bell pepper
2 cups green beans
1 tbsp. coconut oil
2 tbsp. thai green curry paste
Sea salt, to taste
1. In a large pan or wok, heat coconut oil on medium heat.
2. Finely chop spring onions, ginger and garlic, and add to pan and sauté for 1-2 minutes – do not allow to burn.
3. Julienne the carrot and bell pepper; add to pan and allow to cook 3-4 minutes until tender but not soft.
4. Add a small tablespoon of broth to the pan to remove any tasty bits from the bottom of the pan.
5. Pour in entire can of coconut milk and allow to simmer for 6-8 minutes, stirring to incorporate the curry paste.
6. Monitor the consistency, and add as much broth as needed. If you prefer a thinner broth add a little more.
7. Season with a pinch of sea salt, or 1 teaspoon of fish sauce, to taste.
8. Add cod fillets and green beans to the pan, and allow to simmer 5-6 minutes until prawns are pink and cooked thru.
9. At the last minute, stir in chopped coriander.
10. Serve with a side of basmati or cauliflower rice.
TOOLS: Le Creuset Skillet, knife, peeler, spatula, slotted spoon
PRESENTATION: Plate, cooked rice