Coconut is delicious and one of the easiest way of adding medium chain fatty acids to your diet. This probably wasn't the most healthy meal ever (cheap supermarket shrimp are practically toxic these days, the ones used here were a product of Thailand and almost certainly harvested from a cesspool of shrimp waste and antibiotics) but it was the most delicious thing I've cooked in ages.
Ingredients: Coconut milk (2 cans), Yellow curry paste (available from any foreign foods store), fresh cod (chopped into chunks, skin and bones included), large banana shrimp, pumpkin, okra, white onion, carrot, oyster mushrooms, eringi mushrooms, salt/pepper, and dried parsley (garnish).
Step one is to add the vegetables to large heated pot, hardest first softest last. As the veggies cook pour the coconut milk into a large frying pan on medium high heat. Stir the coconut milk continuously as you add the yellow (or green? or red?) curry paste. The paste will dissolve into the bubbling milk and change its thickness and colour. Be careful not to add more paste than your spice tolerance can deal with. I used 80% of the small plastic envelope for two full cans of coconut milk. When the paste is fully dissolved and the coconut milk is bubbling pour it over the cooking vegetables in the pot. Simmer until vegetables are 9/10 cooked. Finally add raw fish and shrimp to the curry mixture and cook for an additional five minutes (fish & shrimp will cook through rapidly, don't overdo it). Add salt & pepper to taste. BAM, you're done in about 25 min. In retrospect both eggplant and spinach would have been solid additions.
Ingredients: Coconut milk (2 cans), Yellow curry paste (available from any foreign foods store), fresh cod (chopped into chunks, skin and bones included), large banana shrimp, pumpkin, okra, white onion, carrot, oyster mushrooms, eringi mushrooms, salt/pepper, and dried parsley (garnish).
Step one is to add the vegetables to large heated pot, hardest first softest last. As the veggies cook pour the coconut milk into a large frying pan on medium high heat. Stir the coconut milk continuously as you add the yellow (or green? or red?) curry paste. The paste will dissolve into the bubbling milk and change its thickness and colour. Be careful not to add more paste than your spice tolerance can deal with. I used 80% of the small plastic envelope for two full cans of coconut milk. When the paste is fully dissolved and the coconut milk is bubbling pour it over the cooking vegetables in the pot. Simmer until vegetables are 9/10 cooked. Finally add raw fish and shrimp to the curry mixture and cook for an additional five minutes (fish & shrimp will cook through rapidly, don't overdo it). Add salt & pepper to taste. BAM, you're done in about 25 min. In retrospect both eggplant and spinach would have been solid additions.
I recently heard about putting coconut milk in curry for extra calories. It looks pretty good—full of nutrients and energy.
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