This recipe was adapted from the one on the New York Times Cooking website.
Ingredients
2 ears corn
1-inch piece of ginger
2 oz green curry paste
1 Tbl coconut oil
7 oz can coconut milk
3.5 oz water
1/2 Tbl fish sauce
1/2 lb cod, cut into 1-inch pieces
Baby bok choy
1 Tbl lime juice
Basil or cilantro leaves, for serving
Thinly sliced Thai bird or serrano chile, for serving (optional)
Method
- Cut corn kernels off cobs and transfer to a bowl.
- Use the blunt edge of the knife to scrape any corn milk off the cobs into the bowl.
- Into a large pot, finely grate the ginger.
- Add curry paste and oil and set over medium.
- Stir until fragrant, darkened and sticking to the pot, 3-5 minutes.
- Add coconut milk and water.
- Scrape any stuck-on bits from bottom of the pot.
- Stir in corn and fish sauce.
- Simmer until flavorful and slightly thickened, 5-7 minutes.
- Add fish and simmer until cooked through and flaky, 5 to 6 minutes.
- Add bok choy and cook one more minute, stirring occassionally and gently.
- Serve topped with the herbs and chiles to your taste, with rice.
Serves 2.
Approximately 379 calories per serving—does not include rice.