Thai Green Coconut Curry with Cod, Aubergine and Red Chilli
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Green curry paste and ginger are fried in thick coconut cream until the oil separates, then simmered with the rest of the coconut milk, fish sauce, palm sugar, aubergine and lime leaves before cod is poached gently and finished with basil, chilli and lime.
Always check the labels of the products you use.
Method
- 1
Fry the paste. Reduce the coconut cream with the paste and ginger until the oil separates.
- 2
Make the sauce. Whisk in the remaining coconut milk, fish sauce and sugar.
- 3
Cook the aubergine. Simmer the aubergine and lime leaves for 8-10 minutes until tender.
- 4
Poach the fish. Lay in the cod and poach gently until it flakes and reaches 63 °C.
- 5
Finish. Off the heat, add the chilli, basil and lime juice.
- 6
Serve. Taste, scatter with more basil and serve with jasmine rice.
Storage
Best eaten the day it is made. Refrigerate leftovers within 1 hour and eat within 1 day, reheated gently until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large heavy pot or deep frying pan (about 4 l)
- whisk
- wooden spoon
- instant-read probe thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 576 kcal |
| Protein | 32.4 g |
| Carbohydrate | 16.3 g |
| of which sugars | 6.5 g |
| of which free sugars | 2.7 g |
| Fat | 45.1 g |
| of which saturates | 38.2 g |
| Fibre | 3.2 g |
| Salt | 2.28 g |
Protein per 100 kcal
5.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
