Easy Cod and Green Curry with Chayote Squash

Curry is a part of the Asian cuisine, especially from India and Thailand. I like all kinds of curry, and a light and easy curry is fish curry. The store-bought green, red, or yellow curry makes this dish easily put together. I add chayote to this dish because it is green colored in keeping with the theme of green, but any Asian squash is okay, such as winter squash, gourd, etc.. This is a quick and easy curry recipe.

Ingredients:

3 cod fillets, cut into chunks

2 chayotes, peeled (remove seeds and cut into chunks)

2 tbs green curry

2 tbs coconut oil

2 cup dashi stock or chicken stock*

One 14.5 oz can coconut milk

2 tbs fish sauce

1 tbs sugar

1 tsp salt

1/4 tsp white pepper

1/2 cup cilantro stems, chopped

Chopped cilantro for garnish

Hot cooked rice

Directions:

Heat oil in a pot and add curry. Stir and cook for 3 minutes or until fragrant.

Add dashi stock and add chayote chunks. Season with salt and sugar.

Bring to boil and cook for 10 minutes or until chayote is tender.

Put the cilantro stems in a blender with coconut milk. Blend until smooth (you can omit this step if you think curry is green enough).

Pour coconut milk and cilantro into pot. Bring back to boil and add cod

(simmer for 5 to 7 minutes). Fish cook quickly; Adjust the seasoning with fish sauce,

Curry is now ready to serve.

*To make quick Dashi stock:

 1 piece konbu (kelp seaweed about postcard size)

 5 cups water

Handful dried bonito flakes

In a saucepan, soak the kelp in 5 cups water for a few hours. Cook over low heat just until the water starts boiling. Remove kelp and add bonita flakes. Bring the liquid back to gentle boil. Turn off the heat and let the bonito flakes settle to the bottom and strain the dashi through a fine sieve lined with a piece of towel. Use this stock to make soup or a stir-fried sauce.