Gluten-free

Thai Green Curry Cod

Total Time: 30 minutes

Servings: 4

True cod has a mellow taste with the perfect flake which allows for a variety of preparations. This makes it an ideal fish to be poached in a curry sauce. The firm white flesh of the fish holds up to the thick spicy Thai green curry paste. The mild and sweet flavor of the fish absorbs the delicious aromatics of the gorgeous greenish-yellow-hue of the coconut-base curry. Serve this Thai Green Curry Cod dish over some jasmine rice, and you’ll have a complete meal better than any take-out.

Ingredients

  • 1 can of full fat coconut milk, divided

  • 1-3 tablespoons of green curry paste (adjust for spiciness)

  • ½ cup of chicken or vegetable stock

  • 1 teaspoon of salt

  • 1 small eggplant cut into bite size pieces (Japanese eggplant variety if available)

  • 1-2 tablespoons of of finely chopped palm sugar (regular or coconut sugar can be substituted)

  • 1-2 tablespoons of fish sauce (adjust to taste)

  • 8 oz of can of bamboo shoots, drained

  • 4 True Cod fillets, about 6 ounces each

  • ½ cup of mini sweet peppers cut into strips, seeds removed

  • ½ cup of Thai Basil stems removed and hand torn into smaller pieces (regular basil maybe substituted)

  • 1 sprig of Thai Basil and a few slices of a Fresno chili or red jalapeno for garnish

Preparation

  1. Peel and cut eggplant into bite size pieces. Sprinkle with salt to draw out the bitterness of the eggplant and set aside. If using the Japanese variety, skip the peeling, the skins are thin enough to eat.

  2. In a large dutch oven, reduce ½ the can of coconut milk over medium heat. The coconut milk should bubble up and start thickening.

  3. When the coconut milk breaks and the oil separates from the milk, add the curry paste.

  4. Saute, stirring constantly for a minute until the paste has thickened and becomes very aromatic.

  5. Stir in the eggplant until everything is coated with the curry mixture for a couple minutes.

  6. Add the vegetable stock, remaining coconut milk, palm sugar, bamboo shoots, and 1 tablespoon of fish sauce.

  7. Lower heat to medium-low and simmer for about 5 minutes, carefully scraping the bottom to prevent the curry from burning.

  8. Shimmy each piece of cod fillets into the curry and let the fish poach in the liquid for 5 more minutes on low with the lid on.

  9. Once fish is done poaching, remove the lid, add the mini sweet pepper strips and turn the heat up and let the curry boil for just a minute so the curry sauce thickens back up and the excess moisture evaporates. Careful not to stir to prevent the cod and eggplant from breaking. You can carefully shake the pan gently back and fourth prevent anything from sticking to the bottom of the pan.

  10. Remove from heat and toss in the Thai basil. Garnish with a sprig of Thai basil and Fresno chili. Serve over jasmine rice.

NOTES: MAKE SURE TO TASTE! Adjust final seasoning with more fish sauce or a pinch of sugar before serving. This is very crucial because every curry paste brand is different. Some may be sweeter or saltier than others. Add more fish sauce or sugar, to season to your likeness.

Garlicky Shrimp with Lemon Butter Sauce

Total Time: 20 minutes active, 1 hour inactive

Servings: 4

This garlicky shrimp with lemon butter recipe is excellent served over cooked pasta or along side of steamed rice to soak up the sauce. The shrimp can be easily replaced, the sauce can be served over chicken, fish, or steamed vegetables. Please, do NOT skip the marinade step—the quick marinade will penetrate the shrimp with lots of garlicky flavor. Most importantly, don’t toss the sauce! Make sure to scrape up all that rich buttery goodness with some warm crusty bread.

Ingredients

Marinade

  • 1 pound large shrimp. Peel, devein, and pat dry

  • 3 tablespoons extra virgin olive oil divided

  • 4 cloves garlic, chopped and divided

  • 1/4 teaspoon of crushed pepper flakes

  • 1/2 teaspoon salt

  • 1/2 tablespoon fresh thyme, chopped

  • 1 tablespoon fresh parsley, chopped

  • 3 tablespoons fresh lemon juice

  • 1/4 cup dry white wine

  • 4 tablespoons of cold unsalted butter

  • salt to taste

  • freshly chopped parsley for garnish

Preparation

  1. In a large bowl, combine half of the chopped garlic, 1 tablespoon of extra virgin olive oil, and salt and mix. Add shrimp. Let marinate for at least 1 hour.

  2. Heat remaining olive oil over medium heat and sauté the shrimp. When the shrimp becomes pink and forms a nice crust, remove the little crustaceans with a slotted spoon and transfer to a plate. Leave as much oil in the pan as you can.

  3. Cover the shrimp with a pot lid, slightly ajar, to keep them warm.

  4. Add the remaining garlic and pepper flakes. Sauté just a minute, to soften garlic slightly.

  5. Deglaze the pan with the white wine.

  6. Add the thyme, parsley and lemon juice and raise heat to medium high to bring to a boil.

  7. Turn off heat, add cold butter 1 tablespoon at a time, while whisking to emulsify the sauce. Whisk constantly until thickened; it will take a few minutes to incorporate all the butter (If butter is too cold, turn the heat on medium for a minute to melt the butter while whisking).

  8. Taste the sauce to see if more salt is needed.

  9. Turn the heat back on to medium-low and toss the shrimp back into the sauce just to let them warm back up, about 2 minutes.

  10. Plate, garnish with fresh chopped parsley, and serve immediately.