After testing innumerable complicated, three-hour-prep-time, requiring-of-many-obscure-ingredients Thai Curry recipes, I decided to make up my own. And if I do say so myself, this is a very versatile technique more than a recipe, and many substitutions can be made if you wish (you can use chicken instead of fish, broccoli is delicious, but you can use another vegetable - etc.). And, it tastes really good, even without fussy sauteeing or parboiling, etc.
The especially important ingredient is full-fat coconut milk - Trader Joes now sells organic coconut milk and cream with no added sugar or emulsifying gums, for a very good price. Also, don't skimp on the salt - you don't want this overly salty, but keep adding it a little at a time until the flavor is just right.
These sorts of recipes work best if you prep all your vegetables ahead of time and have them ready and waiting to dump into the pot.
1 can coconut cream or 2 cans coconut milk
about 1 quart good chicken broth
a 2-inch knob of ginger, sliced
a few cloves of garlic, sliced
a few peels of lemon zest
a few slices of jalepeno pepper, if desired, or some hot pepper flakes
1 shallot, minced (optional; can use green onions instead)
1 pound cod filets or pieces (it's okay if it's frozen) (if you substitute a different kind of meat, such as chicken, just increase the cooking time in step 1. so that it's nearly cooked through by the time you add the broccoli)
1 bunch broccoli, cut into florets, stems peeled and sliced into 1/4" coins
a few carrots, very thinly sliced (a mandoline works nicely)
a can of baby corn and/or water chestnuts and/or bamboo shoots, drained (optional)
Salt and pepper to taste
1 bunch green onions, very thinly sliced (optional; can use shallot instead)
Cooked jasmine rice, for serving.
1. Put the coconut milk, broth, ginger, garlic, lemon zest, jalepeno or red pepper flakes, shallot if using, and fish into a large saucepan, and bring to a boil. Add some salt and pepper; you can add more later, so don't go too crazy!
2. Add the broccoli, bring back to a boil. Cover and simmer just until it's almost tender, but still crisp, stirring occasionally.
3. Add the carrots, and cook thirty seconds; add baby corn, water chestnuts, bamboo shoots, and/or green onions, if using. Heat just until steaming, and serve.
4. Enjoy! :)