Whenever I go to the bookstore, I almost always hit up the bargain book section. Call me a cheapskate, but I love me a discount. Especially if it's a cookbook! Now, I know that most of the bargain cookbooks out there are crap, but I love finding one that has a variety of recipes, a nice layout, lots of pictures, and (most importantly) has actual GOOD tasting recipes.
Surprisingly, I found that in Food Lovers: Simply Chicken. The cookbook's divided in three sections with the main course sub-divided even further into types of preparation. The ingredient lists for the recipes were actually surprising; it can call for everyday pantry items to harder to find ethnic ingredients. Instructions are clear and straightforward with approximate cooking and prep times with a picture for every recipe in the the book (which I like, since I'm one of those people that need to see what it's supposed to look like in the end).
Another interesting thing about the book was the variety of recipes it had. It had everything from chicken noodle soup, to chicken korma, to pad thai, to paella. I love the global scope of the recipes and I feel like I can actually successfully make each and every one! For $5.00, this was a great deal!
So, If this was a chicken cookbook, why does it look like I have fish in my curry?? Well, because it is fish. :) A recipe has to be adaptable, in my opinion. Just because it's a chicken cookbook, doesn't mean I have to necessarily use it exclusively for that protein. So when I tested a couple of recipes in the book for different proteins, it passed with flying colors! One such recipe was a "Chicken Curry with Broccoli".
Now, I love me some curry, be it Indian, Thai, what have you. This book has several interesting curries that I'm dying to try out. For "Chicken Curry with Broccoli", I decided to experiment and make it into a fish curry instead (See?! I'm turning pescatarian, I tell you!).
This curry turned out amazing! Going by the ingredient list, I'm guessing this is supposed to be Thai-inspired. The shrimp paste and lime really worked together with the coconut milk to give you that tell-tale Asian flavor. The original recipe actually called for actual chili peppers, but since I didn't have any, crushed red pepper flakes from McCormick made a fine substitute.
And actual kaffir limes? Pfft! Bottled lime juice, my friend, and some regular limes did the trick. Also, since I'm Filipino, I used spicy bagoong for the shrimp paste. From start to finish, this took all of 30 minutes for lick-the-plate-clean goodness! Huzzah for a quick weeknight dinner!
Fish and Vegetable Curry
(adapted from Food Lovers: Simply Chicken)
For the Curry Paste:
1/4 to 1/2 tsp crushed red pepper flakes
1/2 tsp minced garlic
1 tsp minced ginger
1 tbsp bottled lime juice
1 tsp spicy shrimp paste (spicy bagoong)
For the Curry:
4 to 5 (5.oz) skinless white fish fillets, about ⅓-inch thick (cod, flounder, catfish, etc . . .)
1 large red onion, sliced
2 scallions, chopped
2 bell peppers, sliced (orange, yellow, and/or red)
1 lbs. broccoli, cut to florets
2 tbsp vegetable oil
3/4 to 1 cup coconut milk
3/4 to 1 cup low-sodium chicken broth
1/2 tbsp grated ginger
salt and pepper, to taste
1/2 a lime plus more for garnish
Make the paste:
Put all curry paste ingredients into a small bowl and mix well. Set aside
Make the curry:
In alarge pan, heat oil and saute the onion, broccoli, and bell peppers. Add the curry paste and the scallions, sauteing briefly. Add the coconut milk and chicken broth then simmer for 2 to 3 minutes.
Stir in the grated ginger then top with the fish fillets. Let cook, turning the fish once, for 8 to 10 minutes or until fish is done. To finish, squeeze 1/2 a lime over the curry then season with salt and pepper as needed.
Serve with rice and an additional wedge of lime for garnish. Makes about 4 servings.
Note: If the gravy is too thin, add a little cornstarch with water to achieve desired consistency.
