# @brianlagerstrom on YouTube

- **Type:** Video
- **Original URL:** https://youtube.com/watch?v=M1Nt8BV_lvc
- **Gondola URL:** https://gondola.cc/posts/6769250-brianlagerstrom-youtube
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/55c3bebd5b.jpg
- **Posted:** 2022-10-13T16:00:25.000+00:00
- **Account Owner:** brianlagerstrom (@brianlagerstrom) — https://gondola.cc/brianlagerstrom

## Caption

Whip up this fresh green curry on a weeknight including fresh curry paste. Use code BRIAN at checkout for 15% off your first month's supply of Seed's DS-01™ Daily Synbiotic: https://seed.com/brian

☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom

📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom

🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
10" Chef's Knife: https://amzn.to/3gBwL4q
FILLET KNIFE: https://amzn.to/3GWnDSN
ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 
IMMERSION BLENDER: https://amzn.to/36ycPf2
KUHN RIKON PEELER: https://amzn.to/2HTHeKq
6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7
RICE COOKER https://amzn.to/3kGymGE
MICROPLANE: https://amzn.to/3niIhDK


-- RECIPE -- 
▪1.5lb/680g filet black cod/sablefish (or tilapia), bones removed, cubed into bitesize chunks
▪Salt
▪200g or 2.5c Japanese eggplant, ½ of the skin removed and cubed 
▪200g or about 2c green beans, cut into large bitesize pieces
▪Coconut oil 
▪200-230g or about 1c green curry paste (all of the paste from the recipe below) 
▪2 13.5oz/400mL cans full fat coconut milk
▪20g or 1 ½ Tbsp brown sugar 
▪30g or 1 3/4Tbsp  fish sauce 

Season the cubed cod with a pinch of salt and toss to combine. 

Preheat large heavy bottomed pan over medium high heat. Add a spoonful of coconut oil followed by green curry paste. Stir and cook for 60-90 seconds, scraping bottom of the pot with a wooden spoon. 

Add coconut milk. Stir, bring to a simmer and cook for 2-3 minutes. If desired, pulse mixture with an immersion blender to further puree paste. This step is optional. 

Add brown sugar and fish sauce. Stir.  Add green beans and eggplant. Stir and bring to a simmer. Cover and cook for 3 minutes. When veggies are about 60-70% cooked, add fish and gently stir to submerge. Cover and reduce heat to low to poach for 3 minutes. 

Serve over rice and top with a squeeze of lime juice and garnish with thai basil.

--
CURRY PASTE (220g total) 
▪30g ginger (1 2-3” knob or 1/3c), rough chopped
▪30g or about 1/2 - ⅓ of a stalk fresh lemongrass, rough chopped
▪30g shallot, peeled & rough chopped
▪30g garlic, 6-7 cloves
▪30g or 1 large jalapeno
▪30g or ¼ of a green bell pepper (or more jalapeno here if you like a lot of spice) 
▪Zest of 2 limes
▪3g or 1.25tsp cumin
▪3g or 1.25 coriander
▪1-2g or 1/2tsp turmeric
▪5g or 1tsp salt 
▪3g or 1.25tsp white pepper (or black) 
▪30g or 2c cilantro


Add ingredients to a food processor and process into a paste, scraping down the sides halfway through. 

--
🎧MUSIC: 
EPIDEMIC SOUND. Free trial available at:  https://www.epidemicsound.com/referral/ccpjb3 

#greencurry #curry #weeknighting

CHAPTERS 
0:00 Intro 
0:17 Making the curry paste 
3:36 Prepping the protein
5:28 Prepping the veg and rice
6:32 Talking gut health with Seed (ad) 
7:36 Putting it together 
10:36 Let’s eat this thing


**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

## Stats

- **Views:** 151,597
- **Likes:** 5,725
- **Shares:** 0
- **Comments:** 370

## Tags

greencurry, curry, weeknighting

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