Here’s a great recipe for spice lovers – thai green salt cod curry.
Salt cod is versatile, it can be eaten for breakfast, lunch or dinner and paired with all sorts of flavors. It’s an ingredient used in many parts of the world and in so many ways, so I thought it would be interesting to bring it to you in another way. No cutlery necessary, just serve in a bowl with a pile of rotis and some beer.
My friend, Trevor, loves this dish. He was surprised that I managed to meld salt cod with thai flavors. I guess he thought it wouldn’t work, but it really does. Trevor is an absolute pleasure to cook for, he’s always very eager to try anything I create in the kitchen. I served him a huge bowl of the thai green salt cod curry on a mountainous bed of rice and a couple of margaritas. He can really put away some food.
There are an array of flavors in this dish, so you can tinker with the recipe to make it more or less spicy, or more or less rich, its up to you. You can also add other veggies, such as mushrooms or peppers.
This recipe can appear a little labor intensive, but you can take your time to prepare it, by creating the curry paste a day or two in advance while you soak and cook the salt cod to remove the excess salt. All that will be left to do is incorporate the ingredients when you are ready. Give it a try.
- 2 lbs salt cod
- Wedge of lime
- 1 lb micro red potatoes
- 1 tsp kosher salt
- 1 tbsp olive oil
- 2 cups shallots (peeled and sliced)
- 1/4 cup thai green chilies (deseeded and sliced)
- 3 cups of coconut milk
- 1 cup of water
- 4 tbsp fish sauce
- 2 lemongrass stalks (cut very fine)
- 4 garlic cloves
- 2 tbsp fresh ginger (shredded)
- 1 cup fresh cilantro
- 2 tsp turmeric
- 1 tsp coriander
- 1/2 tsp cumin
- Juice of 2 limes
- Water as needed
- 1 cup coconut water
- Salt to taste
- Medium pan with cover
- Food processor or high speed blender
- Large pan with cover
- Rinse the salt cod under cold water and remove as much of the salt as you can.
- Place salt cod in a container and cover with cold water.
- Cover container and store in refrigerator overnight to release the excess salt.
- Once salt cod has been soaked overnight discard water and place salt cod in a medium pan, cover with fresh cold water and add a wedge of lime and place on a high heat.
- Once water comes to a boil lower heat to a simmer and cook until you are able to flake the salt cod, then set aside to cool. Flake salt cod once cool.
- Wash potatoes, cut in half and place in a medium pan.
- Cover potatoes with boiled water and add a pinch of salt, cover pan and place on high heat.
- Once potatoes come to a boil, lower to a simmer and cook for 8 minutes.
- Prepare curry paste while potatoes are cooking.
- Pulse curry ingredients in a food processor or high speed blender to a paste, adding water a tbsp at a time until the paste in completely smooth then set aside.
- In a large pan heat olive oil and then add shallots and chilies and lower heat to medium. Toss until aroma begins to release and the shallots slices completely separate.
- Combine curry paste with coconut milk, fish sauce and water and then add to shallots.
- Add flaked salt cod and mix thoroughly.
- Cover pan and lower heat to a simmer for 10 mins.
- Once flavors are all nicely combined add potatoes and mix thoroughly.
- Taste sauce and season as necessary.
- I suggest an additional cup of coconut milk and either salt of fish sauce to taste.
- Combine ingredients one final time and then simmer again for another 10 minutes.
- Serve in bowls with rotis or over a bed of rice.
- Make sure to blend your curry paste thoroughly. Lemongrass is woody, so you want to ensure the stalks are unrecognizable.