Thai Fish Curry

Oh the comfort of a spicy coconut curry broth! This recipe came from a Food & Drink magazine - Summer 2003. They call it a pick-me-up for a hot summer day, but I think it's a pick-me-up for any day. I like to bring it to the table in a tureen or large pottery bowl, and ladle it over sticky or plain rice into individual soup bowls. We put the garnishes out on the table so everyone can serve themselves. We also put out some extra hot sauces for those who enjoy big heat, but be sure to reduce the amount of curry paste in this recipe to 1 tsp if you do not like things too spicy.

Poached Cod in Spicy Coconut Sauce

1 tbsp oil
2 tsp green curry paste
1 tbsp grated ginger
1 - 398 mL tin coconut milk - light works fine
1 c fish or chicken stock
2 tbsp fish sauce
1 tsp sugar
2 tbsp fresh squeezed lime juice
1 lb cod, cut into 2 inch chunks
1/2 c shredded snow peas
1/2 c shredded carrots
1/4 c shredded basil
salt and pepper

1 c bean sprouts
2 tbsp chopped coriander

Heat oil on medium high heat. Stir in curry paste and ginger and saute for 1 minute. Add coconut milk, stir and bring to a boil. Boil until reduced by half - about 5 minutes. Add stock, fish sauce, sugar and lime juice. Reduce heat to simmer and add cod. Poach for 3-4 minutes, until just cooked. Remove cod from broth and keep warm in a soup tureen or pottery bowl. Boil broth for 2 minutes. Add snow peas, carrots and basil. Cook for one more minute. Adjust seasonings and pour broth over cod. Garnish with bean sprouts and coriander.