Day 24: green coconut water curry
Coconut water infused with garlic, ginger, lemongrass and cilantro is a wonderful base for the cod, shitakes and greens in this modern take on a traditional fish curry.
Serves: 4
  • 1 jalepeno, stems and seeds removed
  • 2 cloves garlic, chopped
  • 1 tablespoon fresh ginger, chopped
  • 1 tablespoon lemongrass, chopped
  • ¼ cup fresh cilantro, chopped
  • 1 teaspoon lime zest, plus 1 tablespoon lime juice
  • 1 teaspoon sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • 2 cups young coconut water
  • ½ pound firm white fish, such as cod or halibut divided into 4 fillets
  • 1 tablespoon extra-virgin olive oil
  • ½ pound shitake mushrooms
  • 3-4 baby bok choy, trimmed and cut into quarters
  • 4 cups of mixed greens, such as kale, spinach or chard
  • 1-2 tablespoons lime juice and chopped cilantro for serving
  1. In a food processor or high speed blender, combine the chile, garlic, ginger, lemongrass, cilantro, lime zest and juice, sugar and fish sauce. Process until a smooth paste forms, adding a tablespoon or two of the coconut water if needed to process into a paste.
  2. Heat a large frying pan over medium-high heat, add the oil and the shitakes and cook for 3-4 minutes until the mushrooms have softened and start to take on a little color. Remove the shitakes from the pan and set aside while preparing the rest of the dish.
  3. Add the paste to the skillet and cook for 3-4 minutes, until fragrant. Add the coconut water and bring to a simmer.
  4. Reduce the heat to medium, add the fish, cover and cook for 2 minutes. Add the bok choy, greens, and mushrooms, replace the lid and cook for another 3 minutes or until the fish is just cooked through. Squeeze some additional lime juice and sprinkle with cilantro before serving.
Recipe by Scaling Back at