It’s just one of those frigid Ottawa days and I need to make something to warm me right down to my bones. And I had some fresh cod in the fridge and some coconut milk in the pantry. I search through my recipe folder and lo and behold, I find this intriguing Green Thai Curry recipe, that I’ve been saving for ages, that fits the bill.
It’s an old recipe from the Summer of 2003 in the LCBO (Liquor Control Board of Ontario) website, Poached Cod in Spicy Coconut Coriander Sauce. However, I’m going to simplify and update it. The colour is vibrant due to the julienned snow peas, chopped Thai basil, and grated carrots. Spicy from the Thai Green chili paste, sour from the fish sauce and lime juice and sweet from the sugar. Grated ginger and coconut milk and we are good to go.
This is the brand of Thai green curry paste that I use. Spicier than the red curry paste. I used only one teaspoon in this recipe and then transferred the remainder to a little mason jar for the fridge. You can also freeze it in teaspoons on parchment paper and transfer to a freezer storage bag…this way, you’ll have some on hand for future recipes.
Instead of rice, I prepared rice noodles. They just have to be soaked in boiling water for 30 minutes and they become very soft and pliable.
Thai basil (on the left) has an aroma and a slight licorice taste different from the traditional basil that you might buy; and not always easy to find. Substitute the regular basil if you can’t find the Thai variety. On the right is coriander for garnish and fresh bean sprouts to be added to the curry at the end of cooking for some nice crunch.
And lastly, cod fillets cut into 2 inch pieces.
Heat a teaspoon of oil in a fry pan and stir in the curry paste and ginger. When it has blended into a smooth paste, add the coconut milk and bring to a boil. Add the fish sauce, sugar and lime juice.
Reduce the heat to a simmer and add the snow peas, carrot, basil and sauté for one minute. The green colour of the curry seems to disappear in the coconut milk but the flavour remains! Add the cod and poach for 3-4 minutes until cooked through. Add the bean sprouts and incorporate and cook for an additional minute.
That’s all it takes. Place rice noodles in soup bowls and top with the curry and garnish with some chopped coriander.
Fast and easy to make. And a spicy and warming meal for a chilly Ottawa day.
Green Thai Curry with Poached Cod
adapted from LCBO recipe
1 tsp. vegetable oil
1 tsp. green curry paste
1 tbsp. grated ginger
1 can coconut milk
2 tbsp. fish sauce
1 tsp. sugar
2 tbsp. lime juice
1 lb. cod, cut into 2-inch pieces
1/2 cup julienned snow peas
1/2 cup grated or julienned carrots
1/4 cup chopped Thai basil leaves (regular basil will do if you can’t find the thai basil)
I cup fresh bean sprouts
handful of freshly chopped cilantro, for garnish
- Heat oil in a wok or fry pan on medium-high heat. Stir in curry paste and ginger. Sauté for 30 seconds and pour in coconut milk, blend and bring to a boil. Add the fish sauce, sugar and lime juice. Reduce heat to a simmer.
- Add snow peas, carrots basil and cook another minute. Add cod pieces and poach for 3 to 4 minutes until cod is cooked through.
- Add the bean sprouts and cook for another minute.
- Place into serving bowls on top of rice or rice noodles and garnish with the chopped cilantro.