Preparation : 20min
Total cooking time : 40min
Servings : 4
- 1 1/2 tbsp. (22.5 ml) cornstarch
- 1 x 400 ml (14 oz.) can coconut milk
- 1 tbsp. (15 ml) grape seed oil
- 1 onion, cut into 3/4 in. (2 cm) cubes
- 2 red bell peppers, cut into 1/2 in. (1 cm) strips
- 1 garlic clove, finely chopped
- 2 tbsp. (30 ml) mild curry paste
- 2 tbsp. (30 ml) hot curry paste
- 1 1/2 tbsp. (22.5 ml) fresh ginger, grated
- Salt to taste
- 1 cup (250 ml) clam juice or fish stock
- 2 cups (500 ml) snow peas, dehulled
- 1 lb. (500 g) haddock, cut into 1 1/2 in. (4 cm) cubes
- 3 tbsp. (45 ml) cilantro (or tarragon), roughly chopped
- Cooked rice and lime wedges, to serve
Curried soups and stews are always a favourite with guests. Once you master the art of proportions, you can create any kind of curry, using the vegetables you have in the fridge, along with fish, shrimp, grilled meat or legumes—so that each curry you make is a different but pleasant surprise.
- In a small bowl, dissolve cornstarch in 2 tbsp. (30 ml) coconut milk. Mix in remaining coconut milk and set aside.
- In a wok over medium-high heat, heat grape seed oil. Add onions and peppers and stir-fry for 2 or 3 min. Add garlic, mild and hot curry pastes and ginger. Season with salt and mix well.
- Add clam juice and coconut milk to the wok, and simmer mixture over medium heat for 2 min.
- Add snow peas, cover and simmer until tender-crisp, about 3 min.
- Add fish, cover and simmer until cooked, about 5 min.
- Mix in cilantro (or tarragon).
- Serve with rice and lime wedges.
Photos: Tango Vitalité Québec APRIL 2015
Recipe: Josée Fiset