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Recipe

Green Curry with Cod & Green Beans

Scott Phillips

Servings: four.

 

Ingredients

  • 1 lb. cod or halibut or other firm white fish
  • 2 Tbs. vegetable oil
  • 2 Tbs. jarred or homemade green curry paste
  • 15-oz. can unsweetened coconut milk
  • 3/4 cup low-salt chicken broth or vegetable broth or water
  • 1/2 lb. green beans, trimmed and cut crosswise into 1-1/2-inch lengths
  • 5 wild lime leaves, torn or cut into quarters (optional)
  • 3 Tbs. fish sauce
  • 1 Tbs. palm sugar or light brown sugar
  • A handful of fresh Thai or Italian basil leaves
  • Hot cooked rice or rice noodles for serving
  • 1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional)

Preparation

  • Cut the fish into bite-size chunks and set aside.
  • Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula, to soften the paste and mix it in with the oil, until fragrant, 1 to 2 minutes. Add the coconut milk and broth and bring to a simmer. Add the green beans and half the lime leaves (if using) and stir well.Gently simmer, stirring occasionally, until the green beans are almost tender, about 4 minutes. Add the cod, stir, and cook until the fish is just about done, about 2 minutes. Add the fish sauce and sugar and stir to combine. Remove from the heat.
  • Tear the basil leaves in half (or quarters if they are large), and stir them into the curry, along with the remaining lime leaves (if using).  Let rest for 5 minutes to allow the flavors to develop. Serve hot or warm with rice or noodles, garnished with the chile slices (if using).

Reviews

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Reviews

  • lucyg22 | 08/06/2013

    This was disappointing. I made it as directed except for the lime leaves and jalapeno. I thought the jarred green curry paste would have some heat, but it didn't. I substituted a little tabasco at the table. We had this over rice, and it was OK, but no one ate the leftovers.

  • kt_pdx | 04/13/2011

    This is outstanding! The best Thai curry I've ever made. I halved the green curry paste and it was just spicy enough for me (but I'm a spicy wimp). I used tilapia and asparagus instead because that's what I on hand.

  • amandawoo | 06/25/2008

    this is a delicious recipe and fast too! i almost always use chicken, broccoli and zucchini.

  • FreddieFlea | 10/26/2007

    I don't usually like steamed or stewed fish, but wanted to give this curry a try. It is great! The Asian store bought Thai green curry paste is not hot, but, putting the sliced jalapeno into the broth for the 5 minute steep worked great. Really good flavor, super easy and few ingredients, I will definitely do this again and again. Good week night dish.

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