Green Curry with Coconut, King Crab, Cod and Asparagus
Prep: 10min
|
Servings: 4
|
Cook: 20min
A green curry featuring coconut milk, king crab, cod fillet and asparagus—fresh ingredients from the stews category. Try this and other recipes from Spoonsparrow!
★★★★★
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Ingredients
- 500 g Cod fillet
- 12 king crabs (ready to cook with shell)
- 600 g green asparagus
- 2 Garlic cloves
- 1 tsp freshly grated ginger
- 1 tsp turmeric
- 1 tbsp green curry paste
- 2 tbsp plant oil
- 200 ml poultry broth
- 200 ml coconut milk
- fish sauce
- Cayenne pepper
Instructions
-
1.
Wash and pat the fish dry. Split the king crab lengthwise. Peel the lower third of the asparagus and cut diagonally into about 3 cm pieces. Peel and finely chop the garlic. Sauté with ginger, turmeric and curry paste in hot oil. Deglaze with broth and bring to a boil. Stir in coconut milk and asparagus; simmer gently for about 5 minutes. Add cod and king crab, then cook on low heat for another 5‑6 minutes until just cooked through. Season with fish sauce and cayenne pepper, and serve in small bowls.
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2.
Serve with rice if desired.
