Thai Green Curry with Veggies and Cod

Thai Green Curry with Veggies and CodMy friend Devon is a fabulous cook and every meal at her house is a treat. Last night we were over for dinner and she served this delicious Thai Green Curry with Veggies and Cod, which she adapted from a recipe in Fine Cooking.

You might want to double the recipe and have left overs for lunch the next day. It is so good it’s addictive! The veggies in this Thai Green Curry with Veggies and Cod recipe include green beans and butternut squash, but you can also add what ever veggies you have on hand.

This recipe is loaded with uber-healthy coconut too.

Thai Green Curry with Veggies and Cod

Ingredients
1lb cod, halibut or other firm white fish, (you can also use shrimp)
2 TBSP coconut oil
2 TBSP green curry paste
15oz can unsweetened coconut milk
¾ cup low sodium vegetable broth
½ lb green beans, trimmed and cut crosswise into 1-1/2” lengths
1 butternut squash, cut into 1-1/2” cubes, remove skin
5 kaffir lime leaves, torn or cut into quarters
3 TBSP fish sauce
A handful of fresh Thai or Italian basil leaves

Hot cooked black rice

1 long, slender fresh red chili (red jalapeño or Serrano) thinly sliced on the diagonal (optional garnish)

Directions
Cut the fish into 1” chunks and set aside.

Heat the oil in a 2-3 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 w/ a wooden spoon to soften the paste and mix it with the oil until fragrant, 1-2 minutes.

Add the cocoanut milk and broth, and bring to a simmer. Add the butternut squash, and simmer 3-4 minutes. Add green beans and half the lime leaves, stirring occasionally until the green beans are almost tender, about 4 minutes. Add the cod and stir. Cook until the fish is just about done, 2-3 minutes. Add the fish sauce and stir to combine. Remove from 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. Let rest for 5 minutes to allow the flavors to blend.

Serve hot or warm over black rice. Garnish with chili slices (optional). Serves 4

Thanks Devon, for introducing us to this yummy Thai Green Curry with Veggies and Cod recipe! Please leave a comment to let me know how you liked it, or what modifications you made. You’ll be making this one again, I guarantee it! 🙂

One Response to “Thai Green Curry with Veggies and Cod”

  1. Heidi

    So funny, I wanted to make Devon’s Green Curry for dinner tonight, but didn’t recall where I had the recipe. I thought maybe she’d emailed it to me so I did a search in my inbox for “Devon, Green Curry” and guess what came up?! A link to this blog post. LOL!! I hadn’t even remembered that I wrote about it! Well, good to know next time I need the recipe, it’s on my own blog! 🙂

    Reply

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