# Connie’s Thai Cod Green Curry

Thai recipe from Connie, with Chef Jason McKinney, about an hour, serves about 4.

Make the curry paste first and cook it in the coconut cream until the oil separates — that’s how you know the aromatics are properly bloomed.

- Total time: about an hour (estimated)
- Hands-on: about 45 minutes
- Serves: about 4
- Level: Easy
- Cuisine: Thai

## Ingredients

- 8 ounces rock cod
- 2 cups jasmine rice
- 2 14 oz cans full fat coconut milk
- 2 cups chicken stock
- 1 jalapeños
- 1 serrano pepper
- 1 stalk lemongrass
- 1 bunch cilantro
- 1 shallot
- 1 2” piece galangal
- 5 cloves garlic
- 2 limes
- ½ tablespoon shrimp paste
- 4 tablespoons unsalted butter
- 2 makrut lime leaves
- 2 tablespoons fish sauce
- 2 eggplants
- 1 green bell pepper
- truffle salt or flaky sea salt, to taste
- ½ cup water
- Kosher salt, to taste

## Method

1. Remove the fish from your refrigerator. Set aside on a paper towel-lined plate to temper.
2. In a fine mesh strainer set over a large mixing bowl, rinse the rice with cold water until the water runs clear, then soak in cold water in a medium mixing bowl for 15 minutes.
3. Meanwhile, peel and coarsely chop the galangal, shallot, and garlic. “Smash,” the lemongrass, then coarsely chop one 2-inch piece. Pick the cilantro’s leaves, set aside, then coarsely chop the stems. Stem, seed, and coarsely chop the jalapeños and serrano.
4. Drain the soaked rice and transfer to a 2 quart sauce pot. Stir in 1 can of coconut milk and ½ cup water. Bring to a “happy” simmer, then cover and turn the heat to low. Simmer at low heat for 15 minutes, then turn off the heat, leaving the pot on the stove (and avoiding the temptation to peek!) for at least 10 minutes.
5. Meanwhile, smash the galangal in the mortar and pestle to form a paste. Continue the process of adding and smashing to form a paste with the garlic, shallot, lemongrass, cilantro, serrano, and jalapeño. Zest in the lime and season with salt to taste.
6. In a large sauce pot over medium-high heat, melt the butter until foamy. Add the green curry paste and fry for 5 minutes, then deglaze with fish sauce and shrimp paste and cook, stirring constantly, for 1 minute.
7. Add 2 cups of chicken stock and turn the heat to high to bring to a simmer. Simmer to infuse the flavor of the stock with the curry paste, about 2–3 minutes.
8. Meanwhile, stem, deseed, and dice the green bell pepper. Dice the eggplant.
9. Add the remaining can of coconut milk along with the makrut lime leaves and bring to a simmer. Add the vegetables and poach until tender, about 5–8 minutes. Dice and season the rock cod with truffle salt or flaky sea salt. Add to the curry and poach until cooked through, about 2 minutes.
10. Taste and adjust the seasoning with salt and a squeeze of lime. Fluff the rice with a fork and plate in your serving bowl, topped with a ladle of curry. Garnish with cilantro leaves and serve with lime wedges. Enjoy!!

## Tools

- Mortar and pestle (recommended, or blender/food processor)
- Fine mesh strainer
- Two mixing bowls
- 2 quart sauce pot with a lid
- 1 large sauce pot
- Can opener/fork
- Cutting board
- Knife
- Metal spoon
- Zester, microplane, or box grater

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/connies-thai-green-curry-with-rock-cod-and-fresh-veggies
By Connie, with Chef Jason McKinney. Free to cook; please link the page when you share it.