Coconut Curry Flounder

This recipe was adapted from this one here.  I didn’t have lemongrass or mussels…. so here’s my take on that recipe.

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Ingredients

  • 2 flounder fillets (I used flash frozen since I had it available)
  • 1 tablespoon of coconut oil
  • 1 yellow onion, chopped in cubes
  • 1 thai chili, finely chopped (can substitute good pinch of chili flakes)
  • 3 teaspoons of ginger, minced
  • 1 1/2 tablespoons of curry powder
  • 1/2 cup of chicken broth
  • 1 can of coconut milk (13.5 fl. oz.)
  • Pinch of salt
  • Kelp noodles
  • 1 stalk of lemongrass, chopped into four pieces and smashed (I didn’t have lemongrass, so I squeezed 1 small lemon)
  • 3 kaffir lime leaves* (optional) — didn’t have this either
  • Chopped cilantro
  • Lime wedges

Method

Heat the oil in a pan and add the onion and stir for a few minutes until they become soft and slightly translucent. Add the chilies, ginger, and curry powder and stir for a minute until fragrant.

2  Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil. When boiling, drain and set aside in a separate bowl/container.

3 Boil kelp noodles in boiling water.  Drain when slightly soft.

4  Season fish with salt and pepper.  Add some oil.  Place fish fillets in skillet.  Add some garlic for flavor.  Reduce heat to medium and cover.  Cook for 3-4 minutes until the fish is cooked.  Place kelp noodles in a bowl and top with the cooked fish.  Spoon previously made sauce over the kelp noodles and fish. Garnish with chopped cilantro and juice from lime wedges.

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Coconut Curry Mussels

And to truly finish off any craving I have for curry, coconut, and mussels…. I will shock all by attempting to make this dish!  🙂

Coconut Curry Mussels

Coconut Curry Mussels Recipe

Ingredients

  • 2 lbs of mussels, cleaned and debearded
  • 1 tablespoon of vegetable oil
  • 1 yellow onion, chopped
  • 1 thai chili, finely chopped (can substitute good pinch of chili flakes)
  • 3 teaspoons of ginger, minced
  • 1 1/2 tablespoons of curry powder
  • 1/2 cup of chicken broth
  • 1 can of coconut milk (13.5 fl. oz.)
  • Pinch of salt
  • 1 stalk of lemongrass, chopped into four pieces and smashed
  • 3 kaffir lime leaves* (optional)
  • Chopped cilantro
  • Lime wedges

*Kaffir lime leaf: a key ingredient in Vietnamese, Thai, and Hmong cuisine; can be found in Asian Markets, though many markets now carry them in the produce aisles with other fresh herbs. The taste is very distinct and can’t be substituted. However, you can make this dish without the leaves and the mussels will still taste great.

Method

1 Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead. Debeard the mussels, pulling out their byssal threads (aka: their “beards”) and place them in a bowl of cold water until ready to use.

2 Heat the oil in a pan and add the onion and stir for a few minutes until they become soft and slightly translucent. Add the chilies, ginger, and curry powder and stir for a minute until fragrant.

3 Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil. Drain and add the mussels, reduce heat to medium and cover with a tight fitting lid. Cook for 6-7 minutes until the mussels open. Discard any that are closed as these were dead before cooking. (Some may only be slightly open, if you have to debate on whether it’s good to eat or not, toss it.) Spoon mussels into bowls and pour over with broth. Garnish with chopped cilantro and juice from lime wedges.

Yield: Serves 4.