roasted red pepper cod thai curry recipe (2)

Roasted Red Pepper Cod Thai Curry

Roasted Red Pepper Cod Thai Curry

4.7
(3)

A hearty, vibrant Unami sauce broth with PEPPADEW® Roasted Red Peppers, poured over vegetables, cooked meat, or a piece of cod fish.

Roasted Red Pepper Cod Thai Curry
PEPPADEW® Recipe Serving
SERVING

Serves 4-6

PEPPADEW® Recipe Time
PREP TIME

20 minutes

PEPPADEW® Recipe Time
COOK TIME

25 minutes

PEPPADEW® Recipe Serving
SERVING

Serves 4-6

PEPPADEW® Recipe Time
PREP TIME

20 minutes

PEPPADEW® Recipe Time
COOK TIME

25 minutes

Ingredients

PEPPADEW® Roasted Red Peppers

  • 20g mild dried red chillies (e.g., guajillo or puya) cut into ½-inch chunks
  • 10g spicy fresh small red chillies
  • ½tsp black peppercorns
  • 1tsp coarse salt
  • 1x stalk lemongrass, bottom half only, thinly sliced
  • 15g finely chopped galangal
  • 4x cilantro roots
  • 2x lime skins
  • 6x garlic cloves, chopped
  • 70g chopped shallots
  • 2tsp red vegan miso
  • 3x lime leaves
  • 400g coconut milk
  • 250ml vegetable stock
  • 4x PEPPADEW® Roasted Red Peppers (extra for garnishing)
  • 3-6 portions of cod (or cooked vegetables or meat of choice)
  • White sesame seeds
  • Coriander to garnish.

Using the classic Thai curry flavours, this hearty rich Unami sauce is made all the more flavoursome with the addition of PEPPADEW® Roasted Red Peppers. Pour this vibrant broth over vegetables, cooked meat, or a perfectly cooked piece of fish like cod.

Method

  • Add the dried chillies, peppercorns and salt into the grinder. Grind into a fine powder and set aside.
  • Place the chopped fresh chillies and salt into the pestle and mortar, pound to a smooth paste.
  • Place the chopped lemongrass, cilantro roots, and lime skin into the pestle and mortar and continue to grind.
  • Top it off with the garlic and shallots and continue to pound the mixture.
  • Add the dried chillies and pound until well combined, then add the red miso paste and pound to mix.
  • Move the smooth red curry paste to a small blender, add between 3-4 PEPPADEW® Roasted Red Peppers and blend for a few seconds until the peppers have been blended thoroughly into the paste.
  • Preheat the oven to 180ºC, place the cod on a heat-proof tray with a drizzle of oil and cook in the oven for approx. 10-12 minutes. Remove and set aside until needed.
  • Prepare the Roasted Pepper Thai curry broth by heating the coconut milk in a large pan. Once the coconut milk starts to bubble, add 5-6 tbsp of the Roasted Pepper curry paste and stir in.
  • Add the lime leaves, followed by the vegetable stock, and allow to simmer.
  • Slice a PEPPADEW® Roasted Red Pepper into thin slices.
  • When ready to serve, add a piece of the cooked cod to a bowl, sprinkle some white sesame seeds, and a few sliced PEPPADEW® Roasted Red Peppers to the bowl. Pour the broth over the cod and add more sliced roasted red peppers and coriander leaves to garnish.

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