Youtor
Easy 25 Minute Green Curry WEEKNIGHTING
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=M1Nt8BV_lvc
Whip up this fresh green curry on a weeknight including fresh curry paste. Use code BRIAN at checkout for 15% off your first month's supply of Seed's DS-01™ Daily Synbiotic: https://seed.com/brian • ☕Like this content and want to show support? Buy me a coffee here: https://ko-fi.com/brianlagerstrom • 📸INSTAGRAM: / brian_lagerstrom • 🔪MY GEAR: • FOOD PROCESSOR: https://amzn.to/3KuTkqA • BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD • 10 Chef's Knife: https://amzn.to/3gBwL4q • FILLET KNIFE: https://amzn.to/3GWnDSN • ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 • IMMERSION BLENDER: https://amzn.to/36ycPf2 • KUHN RIKON PEELER: https://amzn.to/2HTHeKq • 6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7 • RICE COOKER https://amzn.to/3kGymGE • MICROPLANE: https://amzn.to/3niIhDK • • -- RECIPE -- • ▪1.5lb/680g filet black cod/sablefish (or tilapia), bones removed, cubed into bitesize chunks • ▪Salt • ▪200g or 2.5c Japanese eggplant, ½ of the skin removed and cubed • ▪200g or about 2c green beans, cut into large bitesize pieces • ▪Coconut oil • ▪200-230g or about 1c green curry paste (all of the paste from the recipe below) • ▪2 13.5oz/400mL cans full fat coconut milk • ▪20g or 1 ½ Tbsp brown sugar • ▪30g or 1 3/4Tbsp fish sauce • Season the cubed cod with a pinch of salt and toss to combine. • Preheat large heavy bottomed pan over medium high heat. Add a spoonful of coconut oil followed by green curry paste. Stir and cook for 60-90 seconds, scraping bottom of the pot with a wooden spoon. • Add coconut milk. Stir, bring to a simmer and cook for 2-3 minutes. If desired, pulse mixture with an immersion blender to further puree paste. This step is optional. • Add brown sugar and fish sauce. Stir. Add green beans and eggplant. Stir and bring to a simmer. Cover and cook for 3 minutes. When veggies are about 60-70% cooked, add fish and gently stir to submerge. Cover and reduce heat to low to poach for 3 minutes. • Serve over rice and top with a squeeze of lime juice and garnish with thai basil. • -- • CURRY PASTE (220g total) • ▪30g ginger (1 2-3” knob or 1/3c), rough chopped • ▪30g or about 1/2 - ⅓ of a stalk fresh lemongrass, rough chopped • ▪30g shallot, peeled rough chopped • ▪30g garlic, 6-7 cloves • ▪30g or 1 large jalapeno • ▪30g or ¼ of a green bell pepper (or more jalapeno here if you like a lot of spice) • ▪Zest of 2 limes • ▪3g or 1.25tsp cumin • ▪3g or 1.25 coriander • ▪1-2g or 1/2tsp turmeric • ▪5g or 1tsp salt • ▪3g or 1.25tsp white pepper (or black) • ▪30g or 2c cilantro • • Add ingredients to a food processor and process into a paste, scraping down the sides halfway through. • -- • 🎧MUSIC: • EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referra... • #greencurry #curry #weeknighting • CHAPTERS • 0:00 Intro • 0:17 Making the curry paste • 3:36 Prepping the protein • 5:28 Prepping the veg and rice • 6:32 Talking gut health with Seed (ad) • 7:36 Putting it together • 10:36 Let’s eat this thing • • **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
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