One-Pot Green Curry with Wild-Caught Seafood
Ingredients
1 tablespoon coconut oil (or any cooking oil)
1 medium onion, diced
2 cups fresh or frozen vegetables (chef’s choice - see note above)
1 tablespoon ginger, minced
½ bunch cilantro, roughly chopped; stems reserved and finely chopped
A pinch of dried chili flakes or fresh spicy chili, minced
1 tablespoon garlic, minced
2 to 3 tablespoons Thai green curry paste
1 (15-ounce) can coconut milk
1 to 2 cups good quality stock (spot prawn, veggie, or fish stock) or water
2 teaspoons gluten-free fish sauce, optional
1 lime
1 to 2 tablespoons sugar
4 (6-to-8 ounce) packs wild-caught seafood, raw or cooked, cubed/flaked
Scallions and/or Thai basil
Directions
In a large pot, heat 1 tablespoon coconut oil over medium heat. Cook ginger, chili, cilantro stems, onions, and any fresh vegetables until the onions start to become translucent, about 5 minutes. Stir in garlic and cook for another minute.
Add curry paste, coconut milk, and 1 to 2 cups of stock to the pot depending on how soupy you want the curry to be. Taste to see if it needs more curry paste to season it. Keep in mind that the flavors will concentrate a little as they cook down. Once satisfied with its intensity, set a timer for 20 minutes and allow the curry to simmer uncovered.
Once the timer goes off, season with fish sauce if using and juice of one lime. Add a tablespoon of sugar, then taste the curry. Depending on your curry paste and your palate, you may want to add another tablespoon of sugar to add some sweetness. Add any cooked or frozen vegetables now, then simmer for 5 minutes.
Then, add any seafood to the pot to poach gently for about 3 minutes or until opaque throughout. Cooked seafood can be stirred in just before serving to warm through, along with cilantro leaves, scallions, and Thai basil just before serving. Ladle over steamed rice or noodles, and garnish with a fresh sprig or two of herbs.
Nana substituted 2 tsp “Bangkok Seasoning” from Penzeys for ginger and chili.