09.05 Recipe Of The Week

The smell of Green Thai Coconut Curry awaits you...

It’s Spring! It’s Spring! It’s Spring! 

You know what that means? Ok, well everyone is probably thinking very different things, so what I’m thinking about is the feeling of freshness, lightness, and vibrant colors derived from gardens. I’m thinking about the smell of dewy-humid mornings, evening grill sessions, and freshly cut grass — perhaps the best smell of spring there is. 

There is something about the scent of grass clippings that bring me to my happy place; I am transported to my summer home in New Hampshire, where quiet mornings are a steady luxury, the harmony of chirping birds and reggae music form a tranquil flow-state soundtrack, and the cool nights are accompanied by a bonfire, blanket, and beer (garden). 

I’m getting carried away, silly me. You are here to get the scrumptious Recipe Of The Week! 

I want to transport you to my green and grassy reggae-filled spring evening, which has the most immaculate yet low-key vibes. 

Here is my Green Thai Fish Curry, perfect for a quick spring supper.

Green Thai Coconut Curry

SERVES 1

Ingredients

• 3-4 oz salted cod

• ½ cup bone broth (chicken)

• ½ can coconut milk (only the thicc stuff)

• 1 stick of lemongrass

• 1 green onion

• 1 cup cabbage

• 1 cup broccoli

• 1 tbsp red Thai paste

• Curry powder (measure with love)

• Honey (measure with love)

Method

THE PREP:

1. Shred, or thinly slice, the cabbage. Set aside. 

2. Separate broccoli into bite-sized florets. Set aside. 

3. Soak cod overnight to remove excess salt. Remove flesh from the skin and shred. KEEP SKIN!

4. Mince, or finely chop lemongrass stick. Set aside.

5. Roughly cut/chop green onions. Set aside. 

LET’S COOK:

1. Heat a large high-sided frying pan and pour in bone broth and cod skin. Allow broth to simmer slightly before adding in cabbage first, then broccoli. Cover with lid to steam (5 minutes). 

2. Once greens are al-dente, add in the remaining ingredients (coconut milk, lemongrass, onion, Thai paste, curry powder, fish, honey). Lower the heat on the pan.

3. Stir consistently to ensure everything is well-incorporated and evenly spread. 

4. Let Curry simmer for a few minutes, and then remove from the stovetop. 

5. Pour into a bowl, grab your spoon and chopsticks, and enjoy!

6. OPTIONAL: Add jasmine rice or sourdough to soak up the green goodness!