Recipe by PanNan
A quick weeknight meal with lots of flavor. Adapted from a Fine Cooking recipe.
Top Review by mersaydees
This is absolutely fantastic! Made with Thai basil leaves (although garnished with fresh Italian basil) and kaffir lime leaves, both of which I purchased in jars at my local Asian market. For the green curry paste I used recipe #467553 which I also highly recommend. I chose halibut steak over cod due to preference. Thanks, PanNan! Made for ZWT9, team Gourmet Goddesses.
- 453.59 g cod (halibut or other firm white fish would also work)
- 29.58 ml vegetable oil
- 29.58 ml green curry paste
- 425.24 g can unsweetened coconut milk
- 177.44 ml chicken broth
- 226.79 g green beans, trimmed and cut crosswise into 1-1/2-inch lengths
- 5 kaffir lime leaves, torn into quarters (optional)
- 44.37 ml fish sauce
- 14.79 ml palm sugar (or light brown sugar)
- 1 handful fresh Thai basil (can substitute Italian basil)
- 1 fresh red chili pepper, thinly sliced on the diagonal (such as red jalapeÃ o or serrano) (optional)
Directions See How It's Made
- Cut the fish into bite-size chunks and set aside.
- Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add the rest of the curry paste and cook, pressing and stirring with a wooden spoon or spatula, to soften the paste and mix it in with the oil, until fragrant, 1 to 2 minutes. Add the coconut milk and broth and bring to a simmer. Add the green beans and half the lime leaves (if using) and stir well.Gently simmer, stirring occasionally, until the green beans are almost tender, about 4 minutes. Add the cod, stir, and cook until the fish is just about done, about 2 minutes. Add the fish sauce and sugar and stir to combine. Remove from the heat.
- Tear the basil leaves in half, and stir them into the curry, along with the remaining lime leaves (if using). Let rest for 5 minutes to allow the flavors to develop. Serve hot or warm with rice or noodles, garnished with the chile slices (if using).