This recipe is very simple to prepare and is bursting with flavors. Feel free to make it your own by adding or substituting vegetables or spices to fit your particular taste.
1 pound fresh cod
2 16 oz cans of coconut milk (I use lite coconut milk)
3 tbsp of fresh chopped ginger
2 large sweet potatoes
1 large head of broccoli
1 large leek (white parts only)
2 cups of mushrooms
1 medium yellow pepper
1 medium orange pepper
1/4 cup of green curry paste
Salt & Pepper to taste
Olive Oil
In a medium saucepan, boil 2 quarts of water with 1/8 tbsp salt (if desired). Peel sweet potatoes and cut into cube-size pieces. Once water is boiling, add sweet potatoes. Continue to boil until sweet potatoes are done, but firm. Remove from heat and drain.
Chop all vegetables (broccoli, leeks, mushrooms, & peppers) in bite-size pieces. Combine all in large mixing bowl and toss with olive oil and salt & pepper, until lightly covered. Add vegetables to a large heated pan and grill until cooked but still crisp.
While grilling vegetables, combine coconut milk, ginger & green curry paste in a large pot until slow boil, stirring frequently. Add sweet potatoes and grilled vegetables and keep on very low heat.
Salt & pepper cod generously and place on grill pan. Grill until cod is flaky and light.
Remove vegetable mixture from heat and place into a large serving bowl. Top mixture with cod and add salt & pepper to taste.
Can be served with grain (brown rice, barley, orzo, etc) or eaten alone. Whatever you decide, enjoy and ChowDown.
Serves 4 (with plenty for leftovers)
