SPRING PEA GREEN CURRY WITH BLACK COD AND STRAWBERRY
I've always loved green curries, but until a recent visit to Al's Place I'd never thought of using fresh, sweet peas as the base. It was amazing, and after only a few bites I knew I'd steal this idea and make it my own. Sorry, Al. You can use snow peas or English peas in place of sugar snap peas, if desired.
Provided by Chef John
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and stir onion, 1 tablespoon vegetable oil, and 1 teaspoon salt in a saucepan over medium heat until onion is translucent, 5 to 10 minutes. Stir in green curry paste; cook and stir until fragrant, 2 to 3 minutes.
- Pour chicken broth into curry-onion mixture; bring to a boil and add peas. Cover the pot with a lid and cook until peas are just tender, about 2 minutes.
- Pour peas mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed pea mixture through a fine-mesh strainer into the same saucepan; set over low heat. Stir in fish sauce and lime juice; season with green curry paste and salt to taste.
- Season black cod pieces all over with salt.
- Heat 1 teaspoon vegetable oil in a nonstick skillet over medium-high heat. Place cod, skin-side down, in hot oil and cook, turning once, until fish flakes easily with a fork, 4 to 6 minutes.
- Ladle green curry sauce into 4 bowls. Place 2 pieces of cod, skin-side up, in sauce and garnish with strawberries and mint.
Nutrition Facts : Calories 361.3 calories, Carbohydrate 18.7 g, Cholesterol 58.8 mg, Fat 28.7 g, Fiber 3.9 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1718.9 mg, Sugar 3.7 g
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