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Thai green curry cod
thai green curry cod

Thai green curry cod

I’m a huge fan of doing things from scratch, but cooking dinner every single night, while I love cooking, can sometimes be daunting. Every now and then you just need a cheat.  My cheat in this dish is green curry paste from Thai Kitchen.

Here’s what you will need:
- brown rice
- Cod (a palm-size portion per person)
- coconut oil
- green pepper
- green curry paste from Thai Kitchen
- 1/2 cup light coconut milk
-1/4 cup chicken broth
- 8 Thai eggplants, quartered (available seasonally at Whole Foods and various Asian markets)
- 1 medium onion, thinly sliced
- 1 green pepper, sliced
- Shitake mushrooms, sliced
- green onion sliced, for garnish
- approx 1 inch cube of fresh ginger, diced small

This dinner will cook up quite quickly so it is important to do everything in proper order. First thing up is the rice, as that takes the longest to cook. If you don’t have one, I have to recommend getting a rice cooker, all you have to do is rinse the rice, add water, turn it on and you don’t have to think of it again until it’s done.

After the rice is on start chopping the veggies. Slice the peppers, onion and mushrooms and quarter the Thai eggplant. Finely chop the ginger and slice up a little green onion for the finishing touches. Wash the fish, pat it dry and cut into palm-sized portions (the size of your hand, minus fingers). Score the top of the fish a few times so it puffs up nice when cooking.

Pre-heat the oven to 400 degrees F.
Now wait for the rice to be done.

Once the rice cooker clicks off, it’s time to whip everything together quickly. Flip the oven to broil, brush a thin layer of coconut oil across the top of the fish and grind a little green (preferably) or black peppercorn atop each piece. Place in the oven under the broiler for about 10 minutes, turning the pan after 5 minutes.

At the same time, heat a tbsp of coconut oil in the wok. Once hot, add the Thai eggplant and toss for about 3-4 minutes. Add the peppers, onions & ginger, toss for another minute then remove the veggies from the pan and set aside on a plate/bowl for a minute.

Don’t forget to turn the fish.

Quickly rinse the pan, wipe dry with a paper towel and return to the heat. Add another tbsp of oil, heat and then add about 2/3 teaspoons of the green curry paste to the hot oil. Toss the past around for a minute until it becomes fragrant, lower the heat a tad then add the chicken broth and stir well. Add in the coconut milk, mixing everything together well and then add the veggies (and the Shitake), toss to coat for a minute and then remove from heat.

Divide the veggies and sauce into bowls for serving, top with the broiled Cod, garnish with some sliced green onion and serve with a side of rice. This dish is DELICIOUS!!

 

**note** You can make this dish with almost any veggie that you love, don’t let the Thai eggplant scare you away from trying this yummy easy dish.

Thai green curry cod

Thai green curry cod

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