Wednesday, May 10, 2017
THAI CURRY WITH POACHED COD AND ASPARAGUS ENJOY DAN:
THAI RED CURRY WITH POACHED COD AND ASPARAGUS by CHEF DAN:
1 stalk lemongrass, cut into small pieces and soaked in some boiling water
1 (19.5 Oz) can Mae Ploy coconut milk
1 tablespoon red curry paste
1/4-cup Greek yogurt
1 thumb-size fresh ginger, grated
2 garlic cloves
1 tablespoon lime zest
1 tablespoon fish sauce
A handful fresh basil
1 red bell pepper, diced
1 tablespoon EACH fresh mint and fresh coriander
1 pound cod fillet, skinned and cut into large chunks
1/2-pound fresh asparagus, cut into 3-inch lengths
1/4-cup chopped walnuts
1. Place the lemongrass pieces, and next 7 ingredients in a blender.
2. Blend until smooth.
3. Pour mixture into a skillet, stir in basil, and next 3 ingredients and sauté over medium-heat for 10 minutes.
4. Add the fish and asparagus to the skillet and simmer, for a couple of minutes.
5. Remove from heat, cover, and let stand for 5 minutes so the fish will poach and cook through.
ENJOY DAN: COOK WITH SOUL AND EAT WITH PLEASURE!!