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