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Quick Green Curry

Name: Quick Green Curry
Prep time: 20 min
Cook time: 10 min
Ingredients: 680 g filet black cod/sablefish (bones removed, cubed into bitesize chunks, or tilapia); kosher salt; 200 g Japanese eggplant (½ of the skin removed and cubed); 200 g green beans (cut into large bitesize pieces); coconut oil; 200-230 g green curry paste (all of the paste from the recipe below); 400 mL full fat coconut milk (canned); 20 g brown sugar; 30 g fish sauce; 30 g ginger (rough chopped, 1 2-3" knob); 30 g fresh lemongrass (about 1/2 - ⅓ of a stalk, roughly chopped); 30 g shallot (peeled & rough chopped); 30 g garlic (minced); 30 g jalapeno (rough chopped); 30 g green bell pepper (or more jalapeno here if you like a lot of spice, rough chopped); zest of 2 limes; 3 g cumin (ground); 3 g coriander (ground); 2 g turmeric (ground); 5 g kosher salt; 3 g white pepper, or black (ground); 30 g cilantro (fresh)

Whip up this fresh and delicious green curry on a weeknight. Fresh curry paste recipe included!

Prep Time: 20

Cook Time: 10

Servings: servings

Ingredients

680 g filet black cod/sablefish, bones removed, cubed into bitesize chunks, or tilapia
kosher salt
200 g Japanese eggplant, ½ of the skin removed and cubed
200 g green beans, cut into large bitesize pieces
coconut oil
200-230 g green curry paste, all of the paste from the recipe below
400 mL full fat coconut milk, canned
20 g brown sugar
30 g fish sauce

GREEN CURRY PASTE (220g total)

30 g ginger, rough chopped, 1 2-3" knob
30 g fresh lemongrass, about 1/2 – ⅓ of a stalk, roughly chopped
30 g shallot, peeled & rough chopped
30 g garlic, minced
30 g jalapeno, rough chopped
30 g green bell pepper, or more jalapeno here if you like a lot of spice, rough chopped
zest of 2 limes
3 g cumin, ground
3 g coriander, ground
2 g turmeric, ground
5 g kosher salt
3 g white pepper, or black, ground
30 g cilantro, fresh

Metric – US Customary

Instructions

Season the cubed cod with a pinch of salt and toss to combine.
Preheat a large heavy bottomed pan over medium-high heat. Add a spoonful of coconut oil followed by the green curry paste. Stir and cook for 60-90 seconds, scraping bottom of the pot with a wooden spoon.
Add in coconut milk. Stir and bring to a simmer, cook for 2-3 minutes. If desired, pulse mixture with an immersion blender to further puree paste. This step is optional.
Stir in the brown sugar, fish sauce, green beans and eggplant. Stir and bring to a simmer. Cover and cook for 3 minutes.
When the vegetables are about 60-70% cooked, add fish and gently stir to submerge. Cover and reduce the heat to low. Poach for another 3 minutes.
Serve over rice, top with a squeeze of lime juice and garnish with thai basil.