So, I realize I haven’t put up any recipes in a long time. Perhaps we will have to do something about it.
I have been exploring more and more Thai recipes, I have really got the taste for it. I reduce the spicyness of it by a lot but nevertheless the taste is just spot on.
1-2 finely chopped shallots
A bit of finely chopped sweet chilli
2 tablespoons red curry paste
2 tablespoons fish sauce
1 can coconut milk
2 tablespoons finely chopped lemongrass
2 teaspoons finely chopped ginger, I find grated better.
1 pound cod – in one inch chuncks
For the topping to put when the curry is done:
Coriander, coconut flakes and lemon zest
How to cook:
Put some butter in a wok, and add in shallots. Give it a minute or so and then add in sweet chillies. Then put in curry paste (you can make this yourself and make it less spicy).
Give it a minute then add in lemongrass, and ginger. And then add in coconut milk. Bring to boil and then lower the heat. Wait 6ish minutes or till it’s slightly thick or getting thicker.
Put in the cod and continue cooking for 7-8 minutes or till the fish is opaque. Turn the heat off and put in the toppings (lemon zest, coconut flakes and coriander), mix it and let it rest.
That’s it you are done, serve with jasmine rice for maximum taste. Enjoy.