Roasted Red Pepper Cod Thai Curry

Ingredients

• 4 PEPPADEW® Roasted Red Peppers (plus extra for garnish)
• ¾ oz mild dried red chilies (e.g., guajillo or puya), cut into ½-inch chunks
• ⅓ oz spicy fresh small red chilies
• ½ tsp black peppercorns
• 1 tsp coarse salt
• 1 stalk lemongrass, bottom half only, thinly sliced
• ½ oz finely chopped galangal
• 4 cilantro roots
• 2 lime skins
• 6 garlic cloves, chopped
• 2½ oz chopped shallots
• 2 tsp red vegan miso
• 3 lime leaves
• 14 oz coconut milk
• 1 cup vegetable stock
• 3–6 portions of cod (or cooked vegetables or meat of choice)
• White sesame seeds
• Fresh cilantro leaves for garnish

A hearty, rich umami Thai-inspired curry broth enhanced with PEPPADEW® Roasted Red Peppers. Perfect over vegetables, cooked meat, or a tender piece of cod.

Method

1. 1 Grind dried chilies, peppercorns, and salt into a fine powder. Set aside.
2. 2 Pound fresh chilies and salt into a smooth paste using a mortar and pestle.
3. 3 Add lemongrass, cilantro roots, and lime skin; continue pounding. Then add garlic and shallots.
4. 4 Mix in ground dried chilies and miso paste. Transfer to a blender, add 3–4 PEPPADEW® Roasted Red Peppers, and blend until smooth.
5. 5 Preheat oven to 350°F. Drizzle cod with oil and bake for 10–12 minutes. Set aside.
6. 6 Heat coconut milk in a large pan. Stir in 5–6 tbsp of curry paste. Add lime leaves and vegetable stock; simmer.
7. 7 Slice extra PEPPADEW® Roasted Red Peppers for garnish. To serve, place cod in a bowl, sprinkle sesame seeds, add sliced peppers, pour broth over, and garnish with cilantro.

Serve with jasmine rice or noodles for a complete meal.