Easy 25 Minute Green Curry | WEEKNIGHTING

🔪MY GEAR:

-- 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:

#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!

[abbycollier]

Brian you are by FAR my favourite chef on YouTube! The way you break down all the steps and give no shame to the audience for trying different ways of cooking or using different ingredients, makes you an amazing teacher. Lots of love from New Zealand

[bebos]

These weeknighting vids are such a help. They really add to the "go-to recipes" arsenal.

[mattlennert]

HEY BRI...I followed this recipe to the letter—including the second whizz with the immersion blender—and you know what? It kicked ass. My wife and I were oooing and ahhhing the whole time we ate our green dinner. I have made so many of your recipes and they are all spot-on winners.

[cdscores]

Just made this (with chicken) and it was fantastic. My wife kept raving and saying it was one of the best things I have ever made!

[ghostgoat]

My wife and I just found your channel and have already made several of your recipes. They have all been beyond amazing. Videos are well edited and to the point. Keep up the great work!

[MissDelia]

If you can find pea aubergines, (small green pea looking things with an aniseed flavour) these really make a difference as well as thai basil.
When I was in thailand I made a red curry paste with a lovely lady who taught me how to do it in a pestle and mortar. It took FOREVER! Over an hour for sure! She told me it was a thing over there, that a future mother in law would go to the potential brides house and ask her to make a paste... she would listen to how long it would take her and see if all the chilli seeds were pounded properly, If she didn't take ages and the seeds were visible then the girl wasn't good enough for her son!

[rickwinkler]

Brian, wife, and any sundry staff, You guys rock! You are good enough at what you do to get your own show on an appropriate cable tv network. Looking forward to seeing you there.

[MisplacedAmerican]

Lovin this weeknighting concept - keep 'em coming!!!

Next stop, top then quick dishes from each country around the world "Around the World with Bri!"

[cindysu]

Bri, I love that you dig Thai food and I totally love that you use ingredients that are easy to source at local markets verses having to find a Thai/or Asian market that may not be accessible in some areas! You rock!! Can I buy you and Lauren coffee? Done!

[larsfarmer]

Thanks Chef Bri,
I wanted to make a green curry this weekend. Now it will be tastier, than without your recipe.

[randyhaun]

I made this over the weekend and it was terrific (a definite keeper). No Japanese eggplant locally, so I used the smallest eggplant I could find and used it all. Definitely more than the recipe called for, but still tasted great. I also used tilapia, which we always have on hand, and it worked nicely as a substitute for the black cod/sable fish. Thanks Brian!

[moussat]

Thanks for sharing your knowledge and passion with us, Brian! Tried this recipe and it turned out great!

[nerdcave]

Never considered making my own curry paste but this looks really approachable, thanks.

[keepyourseacrits]

This recipe has become a staple in our house, we have made it to the delight of ourselves and guests many times now. My wife has also made vegan versions of this to the delight of our Austrian friends. Once when we were recently visiting them in Austria.
What we learned from the Austrian vegan cookup:
- Vitamix blender is amazing! (they had one and it kicks ass)
- This recipie is increadibly resiliant, we had to sub in and out quite a few ingredients because of regional availability and veganese, this was still amazing.

[stevemarshall]

Made this and it turned out really really well. If you're thinking about making it, pull the trigger and go for it.

Used chicken instead. Came across some kaffir lime leaves so I threw 3 of them into the curry paste. Only ended up using a can and a half (about 600ml total) of the coconut milk. Did a full 60gs of jalapeno instead of green pepper. Was having a hard time getting the curry paste to break down enough so I added lime juice until I got the right consistency.

Thanks for another amazing recipe, this will definitely be high on the dinner rotation for me.

[simonproctor]

Just cooked this for my family and it is amazing! Better than Weismann’s $2 butter chicken! Will be adding to the regular rotation. Please do a red curry sometime soon!

[miraclebub]

I love how you always answer the thing I'm just about to ask.

[spanishtranslator]

Brilliant way to reduce the heat of the curry paste in this recipe, must try !

[ivywells]

I am approximately 130 miles from the nearest tub of Mae Ploy green curry paste, so I appreciate instructions for how to make a reasonable fresh alternative for myself. Thanks Brian!

[sharper]

So legit man. The ability to make ridiculous food and at a level we can all understand is just so clutch. You rock