Tag: green curry

Roasted Sablefish, Butternut Squash and Bok Choy Curry

Roasted Sablefish, Butternut and Bok Choy Curry

Sustainable Roasted Sablefish
Butternut Squash and Bok Choy in Green Curry
Red Chili, Lime

Roasted simply with olive oil, salt and pepper – the flavor is rich, sweet, and buttery due to its high oil content. It’s texture is velvety smooth with large delicate flakes. Silky sablefish pairs very well with bold Thai flavors, nutty butternut squash, and slightly crisp bok choy stalks and slightly bitter bok choy leaves.

Last weekend I joined chefs, fishermen, local experts and educators at The Cabrillo Marine Aquarium’s Sustainable Seafood Expo 2016 to share sustainable seafood recipes and samples; talk about fisheries, habitats, and species management; and to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future.

Caught of the California coast with bottom longline method, sablefish is rated a “Best Choice” for sustainability by the Monterey Bay Aquarium Seafood Watch.

Roasted Sablefish & Curry Recipe

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Green Curry Soup

Green Curry Soup
Tofu, Chicken, and Peas
Basil and Scallion Garnish
  • 1 1/2 c. coconut milk
  • 1 1/2 c. chicken stock
  • 2 T. green curry paste
  • 1 c. diced chicken breast
  • 1 c. cubed tofu
  • 1/2 c. frozen peas
  • 1 T. fish sauce
  • 1 T. sugar
  • 1 sliced green chile (Thai, serrano, or jalapeño)
  • 2 kaffir lime leaves, thinly sliced into slivers
  • basil and scallion for garnish

Heat coconut milk and chicken stock together. Stir in curry paste. Add chicken and kaffir lime leaves. When chicken is cooked, season with fish sauce and sugar. Taste, adjust seasoning to balance the sweet, spicy, sour, salty flavors. Add chile, tofu and frozen peas and heat through. Serve garnished with a chiffonade of basil and sliced scallion.
A vegetarian version made with vegetable stock, omitting the chicken, and substituting light soy sauce for fish sauce is also very tasty.

This little fellow is my Kaffir Lime Tree, planted last Fall. The wrinkled limes are way too sour to eat but the leaves and zest are perfect to season my Thai dishes. The green curry soup recipe is adapted from a basic recipe we learned in Thailand a few years ago at the fabulous Pattaya Thai Cooking School.

Kaffir Lime leaves are easily distinguished by their double-lobes and very fragrant aroma.

Voilà! A very flavorful and easy to make soup!

This Green Curry Soup with its tofu and green peas is my entry to My Legume Love Affair. It has been my pleasure to be your hostess for this month’s edition. The round-up will be posted on June 7th. Please do stop by to Taste With The Eyes the exciting legume dishes from around the world. Many thanks to Susan, The Well-Seasoned Cook for inviting me to do the honors. And be sure to visit Apu of Annarasa blog for more beans in June!