Thai curry

Wild Caught Cod In A Thai Red Curry Sauce With Grilled Bok Choy

Share thisShare on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on LinkedInShare on YummlyEmail this to someone

I love Asian food and Thai food especially. The dishes you eat in Thailand are bursting with so many different flavours. Sweet, sour, spicy and salty. And when you have flavours like that, you can mix them up with beautiful fresh vegetables and have yourself a really healthy feast! This Thai curry dish can be made in about 5 minutes (after you’ve made the paste) and is perfect for a gourmet mid week supper!

Red Curry Paste  (once you have made this, wrap it in cling film and keep it in the fridge – or put it in a Tupperware box and add a small layer to oil to the top to keep oxygen OUT and place in the fridge)

6-8 whole dried red chillies (or even more if you like it REALLY hot!!)

1/2 tsp coriander seeds

1/2 tsp cumin seeds

3 tsps white peppercorns

10 garlic cloves

1/2 bunch of chopped cilantro

1 inch piece of sliced lemongrass (use the lower part)

1 tbsp chopped ginger

1/2 tsp  shrimp paste

1 tbsp grated kaffir lime peel

Method

Add all the ingredients and pulse together to form a paste

However……if you don’t want to bother making your own curry paste you can buy it in the supermarket. (This may have more sugar and preservatives in than your own home made version though)

Wild caught cod in a red curry sauce with grilled bok choy

Ingredients

1 tbsp of red curry paste

1 can coconut cream

1 tsp fish sauce

1 pinch of sugar (to taste)

1 tsp lime juice

4 pieces of cod steak  ( or if you are vegetarian add vegetables of your choice)

2 bok choy

Oil for frying

Chopped cilantro  (optional)

2 tbsp roasted unsalted peanuts

In America and Australia Thai curry sauces are often served a lot sweeter than they are in Thailand. If you prefer yours to be sweeter, taste and add a bit more sugar if you like/need.

 

Method

1. Heat about 1 tbsp of olive oil in a pan and add the red curry paste. Cook for a couple of minutes to start releasing the flavours.

2. Add a can of coconut cream and stir in the paste. Bring up to a boil and then bring back down to a very gentle simmer

3 Add the cod steaks into the gently simmering sauce and cook for about 5-7 minutes (depending on how thick your steaks are) Check that the fish is no longer opaque in the middle

4. Wash and halve the bok choy, drizzle with oil and a little salt and pepper.

5. Heat a griddle pan on high. When hot, place the choy sum on the griddle pan and cook on each side for about a total of 5 minutes.

6. Serve it up!!! In the dish I made last night I added some sea kelp noodles (which you can buy from Amazon or a local health shop) they are low in carbs and made from seaweed (but you honestly don’t taste the seaweed!!). Top with the chopped cilantro and if you like, some crushed roasted peanuts

When cooking the curry sauce you can also add any vegetables you like. Snap peas,mushrooms, broccoli, carrots….all will add flavour, more nutrients and will fill you up even more!

 

 

 

 

 

 

Home Made Kale Tortillas With Spicy Beans and an Apple Salsa
Sweet Cranberry Squares

Feedback is the most important thing I can receive to make this blog useful to you. Please feel free to leave me any comments at all. I would truly love to hear from you. Thanks, Claire Preen

Your email address will not be published / Required fields are marked *