Ah yes, the notorious Thai Curry. It can be spicy as hell or mild and sweet like a freshly picked Peach.
Still, most people don't know how to make this AMAZING sauce.... and it goes great on just about anything, really. It's simple and easy to make, so please, give it a try!
For the Thai Curry Sauce:
1 Can Coconut MILK
2 Tbsp. Curry Powder
1 Tsp. Turmeric
1 Can Thai Yellow Curry Paste (you can make your own or use store-bought)
3 Tbsp Fish Sauce (I use 3 crabs exclusively)
3 Pieces Ginger (about 1" all around and 1/8" thick)
2 Tbsp. Oil
1 Sprig Spring Onion (whites minced, greens for garnish)
Salt and Pepper to taste
OK, let's begin.
First, add the oil to a nicely heated pan and sauté the ginger and Thai curry paste until it is golden brown and aromatic.
Then add the can of coconut MILK, and make sure you have shaken it up well first.
Then add in the curry powder, the turmeric, salt, and pepper.
Once this comes to a simmer, taste. Adjust seasonings to your liking and serve on top of or stir-fry with just about anything.
For a great and simple broiled/ baked Cod, you will need:
4 Pieces of Cod
Salt & Pepper
4 Pads of butter
¼ C. Olive Oil
4 Pinches of Tumerac
4 Pinches of Paprika
for this recipe I also include:
1 Tsp Yellow Curry Powder
and A large baking sheet/ pan
Line your pan with either parchment paper or aluminum foil (not necessary, but I am not one for scrubbing pans when there is company around.)
Then add the olive oil and coat the bottom evenly. Place the Cod down on the pan and sprinkle salt, pepper, turmeric, curry powder, and paprika over the top of it.
Then place the butter pads on top and send them into a 400º oven for 15-20 minutes per inch thick. Most of the cod I get is precut into 1 ½ inch pieces, and I have rarely seen them much bigger or smaller than that, so I am going to assume that it's safe to say about 20 minutes.
Once it reaches 15 minutes, keep checking it because you do not want your Cod to overcook.
I can guarantee you that you will not like dry fish, ESPECIALLY Cod!
Once it's done, take it out and cover it with aluminum foil (here's the trick if you used foil to line your pan: just pull the foil over it and wrap it up.) So that the fish has about 5 minutes to rest. Then SERVE AND ENJOY!
-Happy Cooking and Good Luck!
