Green curried vegetables and some fishy protein

Ahh, it’s not easy being conscientious in this day and age. Fish, yes. Very healthy, yees. But our oceans are not so pristine anymore, and we take more than the oceans can actually provide long term. So, what’s it going to be?


I say choose local fat fishies, the cheap ones that are still plentiful and not on anyone’s list of endangered species. Like mackerel, herring, you know the lot. The north sea has plenty of these.

But what do you do when it’s seven in the evening, and the only fish you can get your hands on is frozen cod, salmon or tuna, caught far far away from here? Either that, or one of those cardboard boxes of rectangular generic no name fish.

You know what? I went for the no name fish!

Green vegetables in green coconut curry with some fish

Again, as I’ve mentioned before, inspired by Pascale Naessens.

I used the following ingredients:

A couple of leaves of both green and white cabbage – a head of broccoli – a good two handfuls of green asparagus – garlic from the pantry – a small red pepper which I keep a bunch of in the freezer – a stalk of lemongrass also from the freezer – fish sauce from the pantry – a can of coconut milk – thai green curry – two iglo fish rectangles from a cardboard box

Bunch of green veggies for thai curry

So I picked up the fish, green curry and asparagus after work, the rest was in the fridge or pantry.

This is what I did:

  • I chopped up the garlic finely and the veggies roughly, heated up a wok and a decent amount of coconut oil in it.
  • In went the veggies, first the garlic, the white cabbage with the lemongrass, then the broccoli, dark green cabbage leaves and asparagus.
  • I hustled them with a wooden spoon for about 15 minutes until tender but still crisp. Added salt, pepper and ginger powder.
  • It is best to add some water now and again, and shut the lid immediately after adding the water. This steams the veggies.

Asparagus and broccoli

Green veggies a cooking

  • I added the fish on top of the veggies and steamed them together with the veggies, under the lid.
  • After checking out the fish, which is done rather quickly, it’s time to add the finishing touches: fish sauce, coconut milk and green curry. And red pepper flakes for a much needed colour touch!

Coconut milk green veggies

  • Just add them in, mix well, season with pepper and salt to taste, and let simmer until you are satisfied with the taste and consistency.

Green vegetables curry result

I thought it turned out rather nicely. It’s a big wok, but between the two of us, there were no leftovers whatsoever. Maybe, we even licked our plates.

 

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