Main Courseby RobinImported from a photo
A refined, aromatic red curry featuring a scratch-built Hamburgo-style paste infused with toasted spices, fresh galangal, and cherry tomatoes. Served with perfectly roasted cod fillets and tender-crisp greens in a rich, velvety coconut broth.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
2Onion
6 cloveGarlic
2Lemongrass
4Red chili
30gGalangal
8Kaffir lime leaves
2 bunchCilantroChop 2 onion, 6 clove garlic, 2 lemongrass, 4 red chili, and 30g galangal. Shred 8 kaffir lime leaves. Separate 2 bunch cilantro leaves from stems, finely chopping the stems for the paste and reserving the leaves for garnish.
4 tspCumin seeds
2 tspCoriander seeds
1 tspBlack peppercornsToast 4 tsp cumin seeds, 2 tsp coriander seeds, and 1 tsp black peppercorns in a dry pan over medium heat for 2–3 minutes until fragrant, then grind to a fine powder using a mortar and pestle.
300gJasmine riceRinse 300g jasmine rice under cold water. Bring a pot of salted water to a boil, add the rice, cover, and simmer over low heat for 12 minutes, then let it rest off the heat.
OnionGarlicLemongrassRed chiliGalangalKaffir lime leaves
2 tbspCoconut oilHeat 2 tbsp coconut oil in a pan over medium heat. Sauté the chopped Onion, Garlic, Lemongrass, Red chili, Galangal, and Kaffir lime leaves for 5–6 minutes until softened and highly aromatic.
4 tbspSoy sauce
4 tbspLime juice
300gCherry tomatoesCilantroStir in the ground spice mixture from step 2. Add 4 tbsp soy sauce, 4 tbsp lime juice, 300g cherry tomatoes, and the chopped coriander stems. Simmer for 5 minutes until the tomatoes break down and release their juices.
Transfer the mixture to a high-speed blender and process until a smooth, vibrant red curry paste forms.
800mlCoconut milk
2 tbspFish sauce2 tbspCoconut oilIn a clean pot, heat 2 tbsp coconut oil. Add 3 tablespoons of the freshly made curry paste and fry for 2 minutes. Pour in 800ml coconut milk and 2 tbsp fish sauce. Bring to a simmer and cook for 15 minutes over low heat to meld the flavours.
600gCod fillet2 tbspCoconut oilPreheat the oven to 180°C Umluft. Heat the remaining 2 tbsp coconut oil in an ovenproof skillet over high heat. Sear 600g cod fillet for 2 minutes on one side until a golden crust forms, then flip and transfer the skillet to the oven. Roast for 5–6 minutes until the fish is opaque and reaches a core temperature of 54°C.
500gBok choy
300gSnow peasAdd 500g bok choy and 300g snow peas directly into the simmering curry sauce. Cook for 3–4 minutes until the vegetables are tender-crisp and vibrant green.
CilantroCod filletJasmine riceDivide the cooked Jasmine rice, curry sauce, and poached vegetables between two bowls. Top each with a roasted cod fillet, crust-side up, and garnish with the reserved Cilantro leaves.
