Hi jimmyja -
Found this one in my travels :
Vanilla Bean Curry -
Serves 4
Ingredients
3 teaspoons Macadamia nut oil or olive oil
1 ? tablespoons lemon grass (bottom 2 inches of stalk with
core removed,) finely minced
2 teaspoons (about 1/2" piece) galangal, finely minced
1 tablespoon (or about 4 small) shallots, finely minced
1 teaspoon (about 3 cloves) garlic, finely minced
2 whole kaffir lime leaves or ? teaspoon fresh lime
juice
1 Thai chili pepper, unseeded, minced
1 cup coconut milk (unsweetened)
? vanilla bean (split in half and seeds scraped)
2 teaspoons granulated sugar
1 ? teaspoons Kosher salt
? teaspoon freshly ground black pepper
4 Cod filets, boned, or substitute with Black Striped Bass To prepare the Vanilla Bean Curry Sauce: heat 1 teaspoon macadamia nut oil in a small saut? pan over medium heat. Add 1 tablespoon lemon grass, 1 teaspoon galangal, 1 teaspoon shallots, 1 teaspoon garlic, lime leaves, and the Thai chili pepper, and saut? for 2 minutes or until mixture is shiny and translucent. Add the coconut milk, vanilla bean and scrapings, sugar and ? teaspoon salt. Simmer for 5 minutes. Reduce heat and keep warm.
In a small bowl, add remaining lemon grass, galangal, salt, and black pepper, and mix well. Sprinkle each fish filet, front and back, with the seasoning and set aside. Heat a large frying pan over high heat for about 1 minute or until pan is very hot. Add 2 teaspoons olive oil and heat for about 30 seconds or until just before the smoking point. Place each filet into the pan, skin side down, and cook for 2 minutes. With a spatula, gently flip the fish over and cook for another 2 minutes or until just cooked through. Place the filets on individual plates; spoon the Vanilla Bean Curry Sauce over the fish, and serve immediately.
Topic: Vanilla (Read 18420 times)
