Thai Red Curry Cod with Mango Sticky Rice
Sauté Thai red curry paste (chilies, shallots, galangal, fish sauce, herbs and spices) in oil until fragrant, about 5 minutes.
Add coconut milk, fresh kaffir lime leaves, basil, scallions and red bell peppers and reduce to a simmer.
Add Alaskan cod filet and poach (turning once) until opaque, about 10-15 minutes depending on thickness.
Meanwhile, prepare jasmine rice with lemon grass and mango purée.
To serve, ladle curry onto plate or shallow bowl, add rice and place cod on top. Garnish with a dollop of coconut cream, lime leaves, basil and red pepper.
Rating ♦ ♦ ♦ ♦ ♦
Dink said,
February 7, 2009 at 3:07 pm
absolutely beautiful
Cage Free Family said,
February 7, 2009 at 6:52 pm
luuuuuuuuurv curried anything
Per Olav Andersen said,
December 8, 2009 at 8:02 am
Could you send the recipe for “Thai Red Curry Cod with Mango Sticky Rice”?
Best regards
Per olav Andersen
Ren said,
December 8, 2009 at 9:44 am
For the Curry Paste (adapted from a recipe by Darlene Schmidt)
1 shallot, chopped
1 stalk lemon-grass, minced
2-3 red chiles
4 cloves garlic
1 thumb-size piece galangal (substitute ginger)
2 tablespoons tomato paste
1 tablespoon ground cumin
1/2 tablespoon ground coriander
3 tablespoons traditionally-fermented soy sauce
1/2 can coconut milk
2 tablespoons fresh-squeezed lime juice
1/2 teaspoon cinnamon
Process all ingredients together in a food processor, using just enough coconut milk to keep the blades turning. Set aside.