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madbakerThis week's Resolution Recipe: Coconut Fish Curry.
"Thai red curry paste is one of those genius ingredients that allows you to add depth and savory richness to dishes without much more effort than unearthing that tiny jar from the back of the fridge."
1 lb white fish such as cod or halibut, cubed
pinch salt
2 Tbsp veg oil
2 shallots or 1 small onion, minced
1 Thai chile, seeded and thinly sliced (I used a spoonful of chile paste)
4 Tbsp chopped cilantro, divided
1 Tbsp minced fresh ginger
2 cloves garlic, minced (Ha! I used... more.)
4 oz shiitake mushrooms, sliced 1/4" thick
8 oz snow peas, cut into 1" pieces (we couldn't get this week, so we used Romanesco cauliflower instead)
3 Tbsp Thai red curry paste (see what didn't work)
1 cup coconut milk
2 tsp fish sauce
zest and juice of 1 lime
Pat the fish dry and season lightly with salt; set aside. In a large pot, heat the oil over medium-high heat. Add the shallots, chile, and cilantro stems. Sauté until tender, about 5 minutes. Stir in the ginger and garlic and sauté 1 minute longer. Add the mushrooms and snow peas to the pot and sauté about 5 minutes until tender. Stir in the curry paste and cook 2 minutes.
Pour in the coconut milk, scraping any curry paste with a wooden spoon. Add the fish sauce, lime zest and juice, and bring to a simmer. Add the fish cubes and simmer about 7 minutes until it thickens slightly. Serve with the cilantro on top.
What worked: I used a can of coconut milk, which is about 2 cups. It turned it from a curry to a soup, but that was fine. It was reasonably easy after prep (which did take a decent amount of time) and tasted as I expected it to.
We used cauliflower as a not-really-comparable substitute (see below) but honestly it worked okay. Snow peas would have been better though.
What didn't: We had seen snow peas at the farmers' market the week before, but the next week they were gone. We tried several grocery stores to no avail. The wife first bought a jar of Indian (Madras) curry simmer sauce, then a jar of Thai sauce rather than paste. That helped with it being soup (although the main reason was still using double the amount of coconut milk).
Will I make it again? I wouldn't object, whether as a curry sauce over rice or as a soup.
"Thai red curry paste is one of those genius ingredients that allows you to add depth and savory richness to dishes without much more effort than unearthing that tiny jar from the back of the fridge."
1 lb white fish such as cod or halibut, cubed
pinch salt
2 Tbsp veg oil
2 shallots or 1 small onion, minced
1 Thai chile, seeded and thinly sliced (I used a spoonful of chile paste)
4 Tbsp chopped cilantro, divided
1 Tbsp minced fresh ginger
2 cloves garlic, minced (Ha! I used... more.)
4 oz shiitake mushrooms, sliced 1/4" thick
8 oz snow peas, cut into 1" pieces (we couldn't get this week, so we used Romanesco cauliflower instead)
3 Tbsp Thai red curry paste (see what didn't work)
1 cup coconut milk
2 tsp fish sauce
zest and juice of 1 lime
Pat the fish dry and season lightly with salt; set aside. In a large pot, heat the oil over medium-high heat. Add the shallots, chile, and cilantro stems. Sauté until tender, about 5 minutes. Stir in the ginger and garlic and sauté 1 minute longer. Add the mushrooms and snow peas to the pot and sauté about 5 minutes until tender. Stir in the curry paste and cook 2 minutes.
Pour in the coconut milk, scraping any curry paste with a wooden spoon. Add the fish sauce, lime zest and juice, and bring to a simmer. Add the fish cubes and simmer about 7 minutes until it thickens slightly. Serve with the cilantro on top.
What worked: I used a can of coconut milk, which is about 2 cups. It turned it from a curry to a soup, but that was fine. It was reasonably easy after prep (which did take a decent amount of time) and tasted as I expected it to.
We used cauliflower as a not-really-comparable substitute (see below) but honestly it worked okay. Snow peas would have been better though.
What didn't: We had seen snow peas at the farmers' market the week before, but the next week they were gone. We tried several grocery stores to no avail. The wife first bought a jar of Indian (Madras) curry simmer sauce, then a jar of Thai sauce rather than paste. That helped with it being soup (although the main reason was still using double the amount of coconut milk).
Will I make it again? I wouldn't object, whether as a curry sauce over rice or as a soup.
