Spring Pea Green Curry with Black Cod and Strawberries – Green Curry Butterfish Recipe

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Spring Pea Green Curry with Black Cod and Strawberries

I’ve ever loved greenish curries, but until a recent catch to Al’s Place, I’d never reckon of using fresh, sugariness peas equally the base. It was amazing, together with afterwards alone a few bites I knew I’d pocket this reckon together with arrive my own. Sorry, Al.

Their version featured pickled strawberries, but I decided to examine a dissimilar approach, together with used diced, fresh berries instead. I didn’t move whatsoever palm saccharide or kokosnoot milk, together with then the sweetness they provided paired perfectly amongst the brightly seasoned sauce.
As I mentioned inwards the video, I used a jarred curry paste, Thai Kitchen Green Curry Paste, to hold upwards exact, together with it industrial plant simply fine. It contains greenish chili, garlic, lemongrass, galangal, salt, shallot, pepper, coriander, cumin, together with kaffir lime, which is pretty much what you’d grind upwards to brand a fresh greenish curry.
Next fourth dimension I’ll brand the glue from scratch simply to run across how much meliorate it is, but I convey to admit, the trade-off inwards fourth dimension together with seek is pretty attractive. Speaking of attractive, this lovely bowl of saltation goodness certain would hold off proficient on your table, together with then I promise y’all hand this saltation pea greenish curry a examine soon. Enjoy!
Ingredients for four appetizer-sized portions:
  • 1 xanthous onion, diced
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt, addition to a greater extent than to taste
  • 3 tablespoons greenish curry paste, addition to a greater extent than to taste
  • 2 cups chicken broth
  • 1 pound trimmed saccharide snap peas, snowfall peas, or English linguistic communication peas
  • 1 tablespoon fish sauce
  • 1 pound boneless dark cod (aka butterfish or sablefish), but into viii 2-oz pieces, peel scored 1/8th inch deep
  • 4 tablespoons diced strawberry
  • 2 teaspoons mint chiffonade