Easy 25-Minute Thai Green Curry
ID: 9bbba564...
An aggressively flavorful, fresh Thai-style green curry made from scratch with a homemade curry paste and tender poached black cod. It's rich, creamy, and takes only about 25 minutes from start to finish.
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🍳 Cooking Flow
1. Blend all the paste ingredients in a food processor until smooth. → 2. Skin, de-bone, and cube the black cod, then season with a pinch of salt. → 3. Prep the vegetables and cook the jasmine rice in a rice cooker. → 4. Sauté the curry paste in oil, simmer with coconut milk, sugar, fish sauce, eggplant, and green beans. → 5. Poach the cubed cod gently in the curry on low heat, then serve over rice garnished with lime juice and Thai basil.
Cooking Steps
Brief Cooking Order
1. Blend all the paste ingredients in a food processor until smooth. → 2. Skin, de-bone, and cube the black cod, then season with a pinch of salt. → 3. Prep the vegetables and cook the jasmine rice in a rice cooker. → 4. Sauté the curry paste in oil, simmer with coconut milk, sugar, fish sauce, eggplant, and green beans. → 5. Poach the cubed cod gently in the curry on low heat, then serve over rice garnished with lime juice and Thai basil.
Introduction
An aggressively flavorful, fresh Thai-style green curry made from scratch with a homemade curry paste and tender poached black cod. It's rich, creamy, and takes only about 25 minutes from start to finish.
Step 1
Make the green curry paste by combining ginger, lemongrass, shallots, garlic, jalapeno, green bell pepper, lime zest, cumin, coriander, turmeric, salt, white pepper, and cilantro in a food processor. Process until a fine, homogeneous paste is formed.
Step 2
Prep the protein by removing the skin and center-line pin bones from the black cod. Slice into strips and cut into 3/4-inch cubes. Season the cubes with a pinch of salt.
Step 3
Prep the vegetables by peeling off half of the skin of the Japanese eggplant and dicing it. Trim and cut the green beans into bite-size pieces. Rinse the Jasmine rice and cook it in a rice cooker with water and a pinch of salt.
Step 4
Heat a Dutch oven over medium-high heat. Add coconut oil and fry the green curry paste for 60-90 seconds, stirring constantly to release the aromatics.
Step 5
Pour in full-fat coconut milk and bring to a simmer. Cook for 2-3 minutes. Optionally, use an immersion blender for 15-20 seconds to make the curry base completely smooth.
Ingredients List
Important Notes
Sablefish (black cod) or tilapia are excellent choices for fish curry because they hold their shape well and don't break apart like regular cod.
Frying the curry paste in oil first is a crucial step to release the fat-soluble aromas from the spices and herbs.
Using an immersion blender to puree the coconut milk and curry paste mixture makes the sauce professionally smooth and silky.
Store-bought green curry paste is a great time-saving alternative to making it from scratch, though it will be saltier and less bright.
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