Thai Curry Sauce and Broiled Cod

Ah yes, the notorious Thai Curry. It can be spicy as all get up or mild and sweet like a freshly picked Peach. Still, most people don't know how to make this AMAZING sauce.... and it goes great on just about anything really. Seriously give it a try!


For the Thai Curry Sauce:


1 Can of Coconut MILK!!!!! (DONT YOU DARE USE COCONUT CREAM!)
2 Tblspn. Curry Powder
1/2-3/4 C. Cream
1 Tsp. Tumerac
Salt and Pepper to taste
3 Pieces of thickly cut Ginger (about 1" all around and 1/8" thick)
2 Tblspn. Oil (Canola or Soy preferably)


OK, lets begin. First, add the oil to a nicely heated pan and sautee the ginger until it is golden brown and aromatic. Then put in the can of coconut MILK, and make sure you have shaken it up well first. Then add in the curry powder, the tumerac, salt and pepper. Once this comes to a boil, add in the cream and bring it back up to a boil and taste. Adjust seasonings to your liking and serve on top of or stir-fryed with just about any thing.


For some great and simple broiled/ baked Cod you will need

4 Pieces of Cod
Salt & Pepper
4 Pads of butter
1/4 C. Olive Oil
4 Pinches of Tumerac
4 Pinches of Paprika

and A large baking sheet/ pan

Line your pan with either parchment paper or aluminum foil (not necessary but I am not one for scrubbing pans when there is company around.) Then add the olive oil and coat the bottom evenly. Place the 4 pieces of fish down on the pan and sprinkle salt, pepper, tumerac, paprika over the tops of them. Then Place the butter pads on top and send them into a 400º oven for 15-20 minutes per inch thick. Most of the Cod i get is precut into 1 1/2 inch pieces and i haven't seen them much bigger or smaller than that so I am going to assume that its safe to say about 20-25 minutes.

Once it reaches 20 minutes keep checking it because you do not want your Cod to over cook. I can guarantee you that you will not like dry fish ESPECIALLY Cod.

Once it's done, take it out and cover it with aluminum foil (heres the trick if you used foil to line your pan: just pull the foil over it and wrap it up.) So that the fish has about 5 minutes to rest. Then SERVE AND ENJOY!

-Happy Cooking and Good Luck!