---
author: Brian Lagerstrom
source:
video: https://www.youtube.com/watch?v=M1Nt8BV_lvc
hero: https://bsteph.imgix.net/green-curry.jpg
tags: [entree, thai]
draft: true
---

# Green Curry

1. Season the (680 g)[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 (220 g)[green curry paste]. Stir and cook for 60-90 seconds, scraping bottom of the pot with a wooden spoon.
3. Add (800 ml)[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 (20 g)[brown sugar] and (30 g)[fish sauce]. Stir.
5. Add (200 g)[green beans] (cut into large bitesize pieces) and (200 g)[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].

## Curry Paste

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