• 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.

Curry Paste

• 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.

Thai Green Curry

• 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.