Long Day of Motoring: Red Coconut Fish Curry

You know, the thing about a sailboat is you need wind to move the boat. Otherwise, it’s just an underpowered motorboat with a big billowing dress. Considering that I consider the engine to operate more as a device to power the batteries and maneuver the boat in close quarters, going long stretches out in the open ocean with little to no wind became a painful reality. An experience so excruciatingly boring, I would not wish it on my worst enemy. So what can you do amidst epic bouts of boredom… Start a Harry Potter marathon? Check. Type up a blog post… or three? Check. Cook epic southeast Asian feast? Oh hell yes! The nice thing about curry is that you can throw most of the ingredients in from a dry pantry or the freezer. So if you’re running out of ingredients in the refrigerator, but still want to cook up a nice dinner for your crew, you can toss this shit in a pan. Waive around your wand a bit (I was serious about that Harry Potter marathon), and SHAZAM. Epic deliciousness.IMG_3092

Although, it sucks that after a few hours of flying the spinnaker on the first day of a regatta that the wind died so hard I had to run the motor for SO LONG. Oh well, at least we got Harry Potter!
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Red Coconut Fish Curry

1 can coconut milk

1 onion, sliced

3 tbsp Mae Ploy Red Curry Paste

2 tbsp fish sauce

2 tbsp agave syrup

2 serranos diced

6 cloves garlic

2 kaffir lime leaves

2 lbs tilapia, chopped into 1 in chunksIMG_3099

1 lbs green beans

Scoop the coconut fat off the top of the can and toss it is a pan. Cook the onions on low for 20 minutes covered, stirring occasionally to prevent burning. Add Mae Ploy. Stir in until well combined. Add the fish sauce and agave. Here’s where you taste. If you like it sweeter, add more sugar or agave. If you like more salt, add more fish sauce. It’s up to you. Every palate is different.

Add the kaffir lime leaves next with the rest of the coconut milk can. Stir and stew for 5 minutes. Then add the garlic and chile. Cook for 30 seconds. Then add the fish and green beans. Cover and cook for 4 minutes, stirring occasionally. Serve with curry roasted potatoes or coconut rice.

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