Our local grocery store chain went out out of business in December. It was a sad time for Chicago, as thousands of workers found themselves without jobs and dozens of local grocery stores prepared to board up their windows. I headed over for one last hurrah and found that everything except the store's perimeter was 50% off. The place looked ransacked, as nearly everything was gone. Everything except the Asian food, that is. I went a little crazy over the coconut milk, curries, and frozen fish that everyone happened to look over in their mad rush to grab anything and everything they could eat.
So, using some of those canned good I made a delicious cod in red curry, Thai style. Enjoy!
Red Curry Cod, adapted from She Cooks He Cleans
2 Tbl butter
1 medium sweet onion, cut into eights
1 small red bell pepper, cut into matchsticks
1 14 oz can coconut milk (unsweetened)
1 1/2 Tbl red curry paste
1 Tbl fish sauce
3 Tbl fresh lime juice
1 lb cod fillets
kosher salt
Heat butter in a heavy saute pan over medium heat. Saute the onions and red bell peppers until they are very soft, 5-10 minutes.
Add Thai red curry paste to the onions and peppers and stir well over the heat to mix. Pour in the coconut milk, lime juice, fish sauce (if not used to make curry paste), and palm sugar (if using). Simmer over low heat, uncovered, for around 10 minutes so the flavors can blend and the broth can reduce slightly.
In the meantime, rinse the cod with cold water, pat dry, and lightly season with salt. Place the cod fillets in the saute pan, and nestle them into the broth as much as possible. Simmer on low, covered, for 8-10 minutes, until the fish flakes easily. Serve hot, with a spoon to capture all of the broth.
So, using some of those canned good I made a delicious cod in red curry, Thai style. Enjoy!
 |
| Pardon the plating, I'm still working on that. |
2 Tbl butter
1 medium sweet onion, cut into eights
1 small red bell pepper, cut into matchsticks
1 14 oz can coconut milk (unsweetened)
1 1/2 Tbl red curry paste
1 Tbl fish sauce
3 Tbl fresh lime juice
1 lb cod fillets
kosher salt
Heat butter in a heavy saute pan over medium heat. Saute the onions and red bell peppers until they are very soft, 5-10 minutes.
Add Thai red curry paste to the onions and peppers and stir well over the heat to mix. Pour in the coconut milk, lime juice, fish sauce (if not used to make curry paste), and palm sugar (if using). Simmer over low heat, uncovered, for around 10 minutes so the flavors can blend and the broth can reduce slightly.
In the meantime, rinse the cod with cold water, pat dry, and lightly season with salt. Place the cod fillets in the saute pan, and nestle them into the broth as much as possible. Simmer on low, covered, for 8-10 minutes, until the fish flakes easily. Serve hot, with a spoon to capture all of the broth.
No comments:
Post a Comment