Thai Green Curry


For green curry paste:

1 1/2-inch knob ginger, peeled

2 cloves garlic

1 serrano pepper

1 handful cilantro

1/2 cup fresh basil

1 tsp fish sauce

1 stalk lemongrass

1 tbsp brown sugar

1/2 lime

1/2 cup coconut milk

For the rice:

2 cups jasmine rice

4 cups chicken broth or water

3 sprigs cilantro

1 clove garlic

1/2 tsp salt

1/2 lime (juice)

For the stir fry:

Thai green curry paste

1 lb cod (substitute: chicken, pork)

1 orange bell pepper

1 head broccoli, florets

1/2 lime

1 serrano chili

Extra cilantro for garnish

1/2 to 1 cup coconut milk

1/2 to 1 cup chicken broth


For the paste: 

Thwack the lemongrass to crack the stalk. Remove the tough outer leaves. Chop up the light green portion. Add all the ingredients to a food processor and blitz until smooth.

For the rice:

Rinse the rice well. Put it into a pot with the sprigs of cilantro, garlic, and salt. Bring to a boil, 

In a wok, pour in a dab of sunflower or olive oil and fry up the paste so that the lemongrass, ginger and garlic cook slightly. You want to do this just so you don't have that raw flavor.

Add in the bell pepper, broccoli, serrano, chicken broth and coconut milk. Saute for 10 minutes or so until the veggies are cooked through.

Meanwhile, saute the cod in a separate pan for 5-6 minutes per side or until it flakes easily with a fork.

Spoon the curry over the rice, top with fish and sprinkle some fresh cilantro over the top.