thai basil peanut braised fish and chickpeas
I probably wrote braided instead of braised about three times in that title and wanted to fling my laptop off the balcony each time.
Getting real colorful and saucy and sassy with this Thai Basil Peanut Braised Fish and Chickpeas. Yes, I didn’t write braided, go me. Curry is the comfiest of winter comfort foods since its filling, rich, and leaves your house smelling of spice for a day or two after cooking. Not sure if you view that reality with the same pleasure I do, but I love it, man.
I love me a good Indian curry but was really feeling Thai flavors this time around. We sometimes get dinner from a great little restaurant nearby and each time buy the panang curry, usually with tofu. While this sauce is not a true panang, the flavors resemble those found in that special variety from the creamy peanut butter and concentration oomph of red curry paste. Fish and chickpeas lend plenty of filling protein, and a double dose of coconut milk slaps you in the ass with a saucy hand.
Never fear – it’ll only leave a mark on your soul, not your jeans. Or sweatpants. Or whatever you choose to wear or not wear. Not my business.
Short, Sweet, and Spectacular
Curries are ultra quick. I barely need to say anything to the effect of the cooking process. But I’m going to anyway because I’m here to annoy you.
Lay aside some time to chop onion, bell pepper, garlic, ginger, and cilantro. Dry some fish filets and season both sides with salt and pepper. Drain a can of chickpeas. Pour a glass of wine. Buy shit you don’t need off Amazon. Get your nails done. Get your hair done. Open a 401K. Clean your bathroom. Wash your hands.
Done procrastinating? Aight. Let’s make curry.
Saute those onions and peppers until soft, then stir in garlic, ginger, turmeric, cumin, coriander, and a pinch of red pepper flakes. How big a pinch depends on how big a punch of heat you want.
Then, pour in fish sauce (DO NOT taste test this, it honest to god tastes like sock), red curry paste, and peanut butter. Swirl it around until it hooks up with all the spices in a pleasant curry spice orgy. Hi mom.
Add in the coconut milk and a bit of water, then slide the fish filets into the sauce. Bring to a simmer, cover, and cook 10-15 minutes until the fish flakes easily and the sauce thickens. Take off the lid and gently stir in chickpeas and fresh cilantro. Heat a few more minutes until everything is nice and warm.
Serve with rice or quinoa, or cauliflower rice (love), a bit more fresh cilantro, and chopped peanuts. More yum, less ho hum.
If you hate coconut milk, you’re a heathen (unless you’re allergic, then I forgive you), but you can use heavy cream instead. Whole milk might work too but the sauce won’t thicken as much. The big fat content of both cream varieties mellows down the spices as well, so keep that in mind if using milk.
Genetic code wired for cilantro distaste? Basil is the best substitute. In fact, I often use basil and cilantro both in curries. Parsley is a nice garnish, but not quite the same semi-bittersweet bite.
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thai basil peanut braised fish and chickpeas
Ingredients
- 1 small yellow onion, diced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 1 tbsp ground turmeric
- 2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp red pepper flakes, or to taste
- 2 tbsp fish sauce
- 1/4 cup red curry paste
- 1/4 cup peanut butter
- 2 cans full fat coconut milk
- 4 4-6 oz filets white fish (I used pollock)
- 1 can chickpeas, drained and rinsed
- 1/2 cup fresh cilantro, chopped
- rice, chopped peanuts, and extra cilantro, to serve
Instructions
- Pat the fish filets dry and season generously with salt and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium. Saute the onion and bell pepper for 4-5 minutes until soft and fragrant. Stir in the garlic, ginger, turmeric, cumin, coriander, and chili flakes for another minute, then stir in the fish sauce, curry paste, and peanut butter until combined.
- Pour in the coconut milk and 1/2 cup water. Slide the fish filets into the sauce. Bring to a summer, then cover and cook 10-15 minutes until the fish is tender and flakes easily with a fork. Carefully stir in the chickpeas and cilantro until warmed through.
- Serve the curry with rice, fresh cilantro, and chopped peanuts, as desired.
