My husband and I are spending a lot of time curled up at home waiting for our son to arrive. Any day now, kid, any day. The major preparations are done, so now we wait. Growing this baby has made me generally repulsed by seafood, which is extremely unfortunate in my line of work. I am told that my old food preferences will return shortly, and I look forward to treating myself to some sushi as soon as they do. This curry still appeals to me. My love of all things curry combined with the mild flavor of the rock cod makes this particular fish dish not only acceptable, but crave-worthy. I used my go-to red curry base and added sweet potatoes to the mix to use some of the fall produce that is starting to appear in my CSA box. You can use any sort of squash if sweet potatoes aren’t your thing.
Rockfish and Sweet Potato Thai Red Curry
2 shallots, chopped
3 garlic cloves, coarsely chopped
2 Tbsp Thai red curry paste
1 14 oz. can unsweetened coconut milk
2 Tbsp fish sauce
2 tsp light brown sugar
Juice of 1 lime, plus additional lime wedges for serving
1 Tbsp corn or peanut oil
1 large sweet potato, peeled and cut into 1/2 inch cubes
1 lb of rockfish fillet, pin-bones removed and cut into 1 inch pieces (The mount of fish in a half share)
1 handful of torn Thai basil (Regular basil works in a pinch.)
2 Tbsp chopped cilantro leaves and stems
Steamed rice for serving
1. In a blender, combine the shallots, garlic, and curry paste with 1/8 cup water and blend until smooth.
2. In a bowl, combine the coconut milk, fish sauce, lime juice, and brown sugar. Stir until the sugar is dissolved.
3. In a large pot with a lid over medium heat, warm the oil. Add the curry base and sweet potatoes. Cook, stirring constantly, until the mixture is fragrant and heated through. This should take about a minute.
4. Stir in the coconut milk mixture and bring to a boil. Reduce the heat and allow the sauce to simmer, uncovered, for four minutes.
5. Add the cubed fish to the sauce and cover, cooking for five to eight minutes, or until the fish is opaque and flaky and the sweet potatoes are soft.
5. Serve over rice and sprinkle with basil and cilantro. Garnish with additional lime wedges.