First step: Chop the onions and celery into small pieces (as small or not small as you want it really) and put to the side. In a big pot or deep pan, turn the heat on high and put your olive oil in, once that's sizzling add the curry paste. After about a minute add the onions and let that fry for another minute and stick in the celery to let the whole thing fry for a few minutes. If you have some ground ginger or juiced ginger, this is a good time to add it to the mix ;)!
Second step: Add 1/2 of your stock diluted water along with the coconut cream and let that sit for 5 -7 mins on medium heat so that all the flavours are infused. Then add the pak choi (you can cut these in half or in 3 depending on how big they are) along with the rest of the stock water. If you don't find pak choi at your local farmer's market you can also swap with broccoli and add spinach if you like! Leave the pak choi to soften a bit for another 5 -7 mins. If you want your curry to have more of a soup consistence, you can add a bit more water and coconut cream to the mix. Finally, add in the chunks of cod and your pinch of salt.
Final step: Once the cod has cooked for no more than 3-5 minutes, turn the heat on low and put the lid on it to simmer for about 10 mins and you're ready to serve your delicious Thai fish coconut curry (top with some dill or basil). This is perfect with a side of brown rice.
The crusted Persian style basmati rice cake that you see in the picture will be perfected for another time :)
Share and Enjoy!!!!!!
xxxxxxx Your Food-y Ecotarian
Today I paid a visit to the Imperial College weekly London Farmer's Market to buy some yummy seasonal organic locally grown (from a farm near Cambridge so almost local) celery, pak choi and onions for my favourite Thai flavoured coconut fish curry! This recipe is easy, fun to make, full of different flavours and easily modifiable to what you like and how many you are serving!
Ingredients to serve 3-4 hungry people:
- 3 teaspoons curry paste
- 350-400g of cod loins chopped in bite size chunks (fresh from the fishmonger and straight out of the north Atlantic Sea)
- 2-3 celery sticks
- 2 pak choi stems (or replace with broccoli)
- 2 onions
- 1 vegetable stock cube (must have ingredient always!) diluted in approx. 500 mL of water (basically about 1 and half mugs worth of hot water)
- 1-2 tablespoons olive oil
- 100-150g coconut cooking cream (to your liking)
- 1 pinch of salt