THAI CURRY WITH POACHED COD AND ASPARAGUS ENJOY DAN:

THAI RED CURRY WITH POACHED COD AND ASPARAGUS by CHEF DAN:

Serves 4

INGREDIENTS:

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

DIRECTIONS:

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!!