Curries are a staple meal in my diet throughout the colder months. All the aromas, spices and heat just warms me right to my core and, with so many different varieties, it’s hard to get tired of eating curry on the regular. Whilst I grew up on a lot of Indian and Bangladeshi curries due to my heritage, my favourite cuisine is Thai and so my heart will always belong to those dishes infused with coconut, ginger, lemongrass and lime for a smooth, sweet and zesty flavour. The yellow curry I’m sharing today is perfect to chase away the chills yet the Thai elements and ingredients used give it a lightness that makes it perfect for any time. The cod flakes perfectly into the coconut milk sauce and the broccoli and sugar snap peas leave a delicious crunch. It just goes to show, you really don’t need to be eating salads all the time to be healthy. There are plenty of fantastically hearty options out there to nourish you from the inside out.
- 4 cod fillets
- 2 large carrots
- 200g tenderstem broccoli (2 large handfuls)
- 200g sugar snap peas (2 large handfuls)
- 1/2 a yellow onion – diced (or one large handful of frozen diced onion)
- 1 can of full fat coconut milk (400ml)
- 1 inch of fresh ginger – grated
- 1 clove of garlic (minced)
- 1 red chilli – finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- 2 teaspoons soy sauce or tamari
- 1 stick of lemon grass
- Juice of 1 lime
- A handful of fresh coriander
- 1 cup of black rice cooked in 2 cups of boiling water.
Begin by putting your black rice on the stove to cook whilst you make your curry.
Chop your tenderstem broccoli, carrots and cod into chunks and place to one side.
Heat a large saucepan on the stove to medium temperature and fry your onions with a little bit of water until translucent. Then, add your the fresh and dry spices, except for the lemon grass, and soy sauce/tamari. Mix everything together and cook for 1-2 minutes, adding a little water if it’s dry. Then, transfer this mixture to a nutribullet or mini-bowl food processor, add the lemon grass and blend until a paste forms. Return the paste to the saucepan.
Add the coconut milk and heat until bubbling, then add the cod, broccoli, carrots and sugar snap peas. Stir everything together until coated then reduce to a simmer, cover and cook for around 25 minutes. Stir occasionally but be careful not to flake up the fish too much.
Once ready, stir in a handful of fresh chopped coriander, the lime juice and serve with the cooked black rice. Enjoy!