thai basil peanut braised fish and chickpeas
Saucy, healthy, fragrant weeknight fixture with all the protein - and the leftovers taste even better, honestly.
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.
Notes
*To make vegan: Omit the fish and use your favorite tofu or seitan recipe.
*For less sauce: First of all, what the fuck is wrong with you for wanting less sauce? Alright, fine. Omit one can of coconut milk and use 1 cup broth or water in its place.
*Coconut-free: Use heavy cream or whole milk in place of the coconut milk. Whole milk will render the sauce less thick.
*Cilantro hater? Use basil instead.