On an impromptu night off from training client, my boyfriend and I decided to make dinner together. Cooking together is not an abnormal event, but we usually have veggies from our CSA to go through and so summer time means lots of eggplant, tomatoes, zucchini, peppers, etc. Not that I mind, it’s just that our dinner tends to be centered around our farm share. Since we’ve been really good about eating all the produce we found ourselves having to start from scratch tonight. Being economical, I searched the cabinets to try to piece something together. Leftover cilantro and lime from our carnitas and a can of coconut milk had me craving Thai Curry so we bought the rest of the ingredients and made a fantastic dinner. It was really effing good if I might say so myself.
butter or olive oil or toasted sesame oil
1/3 yellow onion
1 tbsp fresh ginger minced
1 tbsp lemongrass minced
1 serrano pepper (from the CSA!) minced
2 garlic cloves minced
1 tbsp red curry paste
2 cubs veggie broth (I used veggie bullion since it was what we had)
1 can light coconut milk
1 heaping tbsp of fresh chopped cilantro
fresh lime juice
about 1 cup of shitake mushrooms sliced thin
2 heads of bok choy chopped in bite sized pieces (stems and leaves separated)
1/2 box of rice noodles soaked in warm water till soft
3/4 lb of cod or other firm white fish
Melt butter or oil in medium sauce pan, add onion, ginger, garlic, lemongrass and pepper (I left the seeds and membranes out) and sautee on low for 2-3min or until fragrant and translucent, add veggie broth and curry paste. Bring to a boil and then simmer on low for 10-15min to meld the flavors. Add the coconut milk and cilantro and continue to keep on low heat. Meanwhile, in a medium frying pan, sautee the veggies in oil of choice (olive or sesame) starting with the bok choy stems, adding the mushrooms and finishing with the leaves until warmed through but still bright green. We added some of the broth to the veggies to finish them off. In another sautee pan, add more butter or oil, season the fish with salt and pepper on each side and add to the pan, cook on each side for roughly 2 min on each until the fish is easily flaked with a fork. About 2 minutes before serving add the rice noodles to the broth to finish cooking along with the lime juice to taste.
To serve, add veggies to bowl, top with the pan-fried fish and then top with the noodles and finish with additional broth. In all honesty, it doesn’t matter what order you put it all together, just put it all together. Add additional lime juice, salt and pepper to taste (we didn’t need to) and eat with a fork and a spoon to get all the coconut-y, broth-y goodness.
Tuesday night meals don’t have to be boring!