Green Curry With Cod And Green Beans Food

COD AND GREEN BEAN CURRY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine tomatoes, green beans, onion, and garlic in a large glass baking dish. Toss with olive oil to coat; season with salt and pepper.
• Bake in the preheated oven, stirring occasionally, until edges of onion are slightly charred and green beans start to look dry, about 40 minutes. In the meantime, mix water, curry powder, and ginger together.
• Remove dish and stir the vegetables; stir in curry mixture. Increase oven temperature to 450 degrees F (230 degrees C).
• Lay cod over the bottom of the dish and coat with vegetables. Continue baking until fish is opaque, 25 to 30 minutes depending on thickness.

GREEN CURRY WITH COD AND GREEN BEANS

Steps:

• 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).

GREEN CURRY COD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a saucepan over medium-low heat, mix the coconut cream, curry sauce, dill, salt, and pepper. Cook until heated through.
• Heat the olive oil in a skillet over medium-high heat, and cook the pepper, onion, leek, and garlic about 5 minutes.
• Place the cod in a baking dish. Cover with the vegetables, and top with the coconut cream mixture.
• Bake 30 minutes in the preheated oven, stirring sauce and vegetables occasionally, until fish is easily flaked with a fork.

GREEN CURRIED FISH

Steps:

• Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
• Add the green curry paste, and fry for another 2 minutes.
• Add the coconut milk, water, lime juice and fish sauce and bring to the boil.
• Reduce to a simmer and add the fish, and any of the longer-to-cook vegetables you have chosen and cook for about 5 minutes (I added the beans along with the fish).
• Also add about half the fresh coriander.
• Add the remaining softer vegetables, and cook for a further 2-3 minutes, being careful not to overcook the fish, or knock it around too much as you stir through the vegetables.
• Stir through the fresh herbs gently.
• Serve in deep bowls over steamed rice, scattered with the fresh spring onions.

CURRIED BEAN & COCONUT COD

Steps:

• Boil the rice following pack instructions. Meanwhile, tip the sweetcorn into a bowl with the ginger and garlic, and blitz with a hand blender until smooth and creamy.
• Put the mustard seeds in a large pan and warm briefly over a low heat until they start to pop. Tip in the garam masala and sweetcorn mixture, and mix with 350ml boiling water, the bouillon, chilli (if using) and cinnamon stick. Bring to the boil, then lower the heat to medium. Add the beans and tomatoes, then cover the pan and cook for 6 mins.
• Add the spinach and stir until beginning to wilt, then top with the fish, spoon over some sauce or gently push it under, then cover and cook 5-8 mins more until the fish is just cooked.
• Carefully lift the fish from the pan and stir the coconut yogurt and coriander into the curry. Serve with the rice and extra coriander scattered over.

GREEN CHICKEN CURRY

Steps:

• Cook rice according to package instructions. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken broth until smooth (reserve remaining broth). Set aside.
• Heat oil in a large skillet over medium. Add green beans and onion; cook, tossing frequently, until they begin to soften, 5 to 7 minutes.
• Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
• Add basil and lime juice. Season with salt, and stir to combine; serve over rice.