Thai Red Curry with Cod

This chill in the air and the smell of slow burning fall leaves calls for something spicy and healthful.IMG_7307

Thai cooking has always been a passion, with fresh aromatic ingredients like lemon grass, cilantro, chilies and ginger the possibilities of creating dishes in endless. This cuisine brings to world  the 5 flavors of sweet, salty, sour, bitter and hot. The  subtle variation in proportions of ingredients used highlights these flavors.

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I have used store bought red curry paste but often make my own at home. Do use a good quality coconut milk to make the curry.

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Another version of the lemon grass paste

A couple of tablespoons of my lemongrass pastes adds the additional tang and flavor. You can find the recipe here on my blog. I did add green onions to the paste in this version.

The fish is Cod which is versatile enough to pic up the beautiful curry flavor.

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Thai vegetable Soup

  • Servings: 4
  • Difficulty: easy
  • Print

A Tangy Lemongrass and Kafir Lime flavored Vegatable Soup

Ingredients

  • 1 tablespoon coconut oil
  • 1 can of  coconut milk
  • 1/2 can of coconut cream
  • 2 tablespoons of red curry paste
  • 1 tablespoon lemongrass paste
  • 4-5 Kafir Lime leaves ( fresh or dried)
  • 1 cup vegetable broth
  • 1 tablespoon fish sauce
  • 4 large pieces of cod cut in 2-3 inch pieces
  • Pink salt to taste
  • Vegetables of choice ( Asparagus, shiitake mushroom, )
  • Cilantro and lemon juice for garnish

 

Directions

  • Add coconut cream and the red curry paste to a heave bottomed paste and saute for 2-3 minutes.
  • Add the lemon grass paste and the coconut milk and cook for 5-7 minutes
  • Add the broth and when it comes to a boil add the a kafir lime leaves.
  • Add the fish sauce
  • You can adjust the broth and seasoning at this point.
  • Add the fish and mushrooms
  • Let it cook on medium heat until fragrant and a saucy consistency. Add asparagus during the last 5 mins.
  • Serve with jasmine rice and a squeeze of lemon and cilantro leaves.

 

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Sharing this post at Fiesta Friday #198, co-hosted this week by Judi @ cookingwithauntjuju.com and Liz @ Spades, Spatulas and Spoons.

6 Comments Add yours

  1. I enjoy Thai cuisine as well Zeba. I’m not as energetic to make my own pastes (yet) but I am sure it adds to the personal satisfaction and taste of a recipe. There’s a lot of coconut ingredients which gives your curry a creamy texture. Thanks for sharing with Fiesta Friday.

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    1. Thank you! I love using coconut and in this dish there was no need to use oil because of the coconut cream.

      Like

  2. This is just gorgeous and looks so aromatic. I hope you saved me some Zeba!

    Sent from my iPhone

    >

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    1. Johanne…would love to have you at my table anytime ❤

      Like

  3. I would definitely order this dish in a Thai restaurant, it sounds amazing. I’ve pinned it and am very impressed you make your own pastes.

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    1. Thank you Liz….the pastes are actually pretty easy to make once you have all the ingredients. They stay in the fridge for quite a bit. Hope you try the dish and thanks so much!

      Liked by 1 person

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