Green Curry

Ingredients

1. Season the 680g black cod (bones removed, cubed into bitesize chunks) with a pinch of salt and toss to combine.
2. Preheat large heavy bottomed pan over medium high heat. Add a spoonful of coconut oil followed by 220g green curry paste. Stir and cook for 60-90 seconds, scraping bottom of the pot with a wooden spoon.
3. Add 800ml full fat coconut milk. Stir, bring to a simmer and cook for 2-3 minutes. If desired, pulse mixture with an immersion blender to further puree paste. This step is optional.
4. Add 20g brown sugar and 30g fish sauce. Stir.
5. Add 200g green beans (cut into large bitesize pieces) and 200g Japanese eggplant (½ of the skin removed and cubed). Stir and bring to a simmer. Cover and cook for 3 minutes.
6. When veggies are about 60-70% cooked, add fish and gently stir to submerge. Cover and reduce heat to low to poach for 3 minutes.
7. Serve over rice and top with a squeeze of lime juice and garnish with thai basil.

8. Add 30g ginger (rough chopped), 30g fresh lemongrass (rough chopped), 30g shallot (peeled & rough chopped), 30g garlic, 30g jalapeno, 30g green bell pepper, zest of 2 limes, 3g cumin, 3g coriander, 1g turmeric, 5g salt, 3g white pepper, and 30g cilantro to a food processor and process into a paste, scraping down the sides halfway through.

by Brian Lagerstrom · video^[2]

1. Season the 680g black cod (bones removed, cubed into bitesize chunks) with a pinch of salt and toss to combine.
2. Preheat large heavy bottomed pan over medium high heat. Add a spoonful of coconut oil followed by 220g green curry paste. Stir and cook for 60-90 seconds, scraping bottom of the pot with a wooden spoon.
3. Add 800ml full fat coconut milk. Stir, bring to a simmer and cook for 2-3 minutes. If desired, pulse mixture with an immersion blender to further puree paste. This step is optional.
4. Add 20g brown sugar and 30g fish sauce. Stir.
5. Add 200g green beans (cut into large bitesize pieces) and 200g Japanese eggplant (½ of the skin removed and cubed). Stir and bring to a simmer. Cover and cook for 3 minutes.
6. When veggies are about 60-70% cooked, add fish and gently stir to submerge. Cover and reduce heat to low to poach for 3 minutes.
7. Serve over rice and top with a squeeze of lime juice and garnish with thai basil.

8. Add 30g ginger (rough chopped), 30g fresh lemongrass (rough chopped), 30g shallot (peeled & rough chopped), 30g garlic, 30g jalapeno, 30g green bell pepper, zest of 2 limes, 3g cumin, 3g coriander, 1g turmeric, 5g salt, 3g white pepper, and 30g cilantro to a food processor and process into a paste, scraping down the sides halfway through.