Thai Coconut Fish Curry A.K.A. How to Feed People During the 9 Days Successfully
The nine days are tough. Physically, emotionally, and financially. Why financially, you ask? Well, considering how much fish and cheese it takes to make a family of 4-8 people full, you're spending a pretty penny by the end of the week, no matter how good costco prices are. So the challenge during the nine days is creating good, filling healthful meals that will leave people satisfied and not come knocking around the kitchen around 9 pm after you have just finished cleaning up. Here’s the trick. Spices, big bold flavors, and hidden protein everywhere. I don't just mean some crazy spiced lasagna with extra parm. I’m talking curries and noodle dishes of the far east. Indian and Thai dishes are full of robust flavor and they commonly use pareve proteins like fish and tofu over meat and chicken. The flavor gives a great satisfying mouthfeel and keeps you full for hours.
Adding in some extra hidden proteins like yogurt, tofu and eggs into these dishes really helps up the fuel factor and will give the body energy to run off of for a longer amount of time.
I love so much about thai inspired curry. I don’t wait until the 9 days to make it because it's always the perfect meal on a hot day, or a freezing cold one too where you need to be reminded of someplace warmer and more tropical. This recipe has a creamy coconut base with the tiniest hint of pineapple. You get a bit of heat from the curry paste, cooled down by that thick yogurt on top, some sweetness from the mango, and that melt in your mouth texture from the fish and at last you are invited to: a total mouth party
I use both Norman’s Pina Colada Taste Yogurt and full fat coconut milk as a base to give a real tropical and full bodied base. Then, I make a quick throw everything in the blender curry paste (it’s super hard to find a kosher version) which you should definitely double and save some for later because it’s a perfect addition to anything (I use it in my thai london broil and my thai slaw and also my thai peanut bark (!!!)). I add some sturdy fish (you can use anything from halibut to cod- even a fishier fish will be good here because the flavors are strong enough to mask it) and finish it off with some mango, and cilantro, and limes.
It goes really well with rice, toasted coconut flakes and some dollops of Norman’s Plain Greek Yogurt too.
This recipe is super popular at home and totally beats the cheese and carb fest that usually goes on during the 9 days here. So if you looking for something different and dairy, try this out. I promise you won’t be disappointed.
If you don’t like fish, feel free to used some tofu instead, just press and drain it 1 hour to overnight, cut it into cubes, brush it lightly with soy sauce or lime juice and oil and bake in a single layer at 450F for 30 minutes flipping and brushing with more of your chosen topping at 15 minutes, and then ten minute later at 25 minutes. Then add it straight into the curry instead of the fish.
Note: This recipe is a little more on the spicy side. You can tone it down by using one chili instead of 2.
Serves 4
2 lb firm light fish such as cod, halibut, or mahi mahi deboned, skinned and cut into 1 ½ inch chunks.
2 3/4 cups canned coconut milk (not light)
1 tsp cardamom
1 ripe mango peeled and cut into 1 inch cubes
Curry paste:
2 medium red chilies
Zest and juice of 1 lime
1 stalk lemongrass, outer tough layers removed (may substitute with zest of 1 lemon)
1 inch ginger, peeled
4 cloves garlic
1 small onion, quartered
2 tbsp soy sauce
1 tbsp worcestershire
1 tsp salt
Pepper to taste
Toppings:
Limes, quartered
3 tbsp Cilantro leaves
Sriracha if desired
Serve with: Steamed White Rice
In a large deep saucepan, pour the coconut milk bring to a boil and then reduce to medium heat for about 15- 20 minutes or until the mixture reduces by half. The fats should separate from the solids
In the meantime, place all the ingredients for the curry paste in the bowl of a food processor fitted with an S blade or blender. Blend all ingredients until an almost uniform paste forms.
Stir the Norman’s Taste Yogurt into the reduced coconut milk until uniform. Then, stir in the curry paste, and fish. Once the curry has returned to a simmer count about 6-10 minutes (or until the fish looks cooked through and is no longer translucent) before adding the mango. Simmer for another 2 minutes.
Remove the pan from heat and spoon the curry over rice. Top with cilantro, lime wedges and Norman’s Plain Greek Yogurt.
The coconut milk can be reduced and the curry can be made up to 3 days in advance. Just bring the milk up to a boil before adding in the rest of the ingredients.
Sponsored by Norman's Yogurt