Tonight I cooked with more than one pot, but dinner was ready very fast. The cheat tonight was a curry paste. It flavored the food and I just stirred it in! There is nothing wrong with taking short cuts if you are using fresh ingredients. I think that it is off-putting if every meal has to be some sort of production. If the alternative to making something quick with a bought curry paste is to stick something in the microwave or into the oven on a foil tray then I say use the curry paste! It was a quick curry with three vegetables and a mild fish served with rice. It was a pretty great evening here, and no one admonished me for using something that wasn’t ground with a mortar and pestle!
You will need: 1 bunch of broccoli rabe (broccolini), 1/2 head cauliflower, 5-6 scallions, 1 14 oz can coconut milk, 1 1/2 cups chicken broth, 3 sprigs thyme, 1 sweet potato, 3 tsp Thai red curry paste, 1 lb sole, 3 cups uncooked basmati rice, 1 tsp salt, freshly ground black pepper.
Put the rice on to cook. Use a rice cooker or the stove-top and follow cooking instructions. When cooked, set aside and keep warm ( rice cooker will do the job automatically). Peel and cube the sweet potato and cook in boiling water until soft. Strain into colander and set aside until needed. Wash broccoli rabe and put 2 cups of water on to boil on high heat. When boiling add 1/2 tsp salt and add broccoli rabe. Cover and cook on simmer for 4 minutes. At that point, remove with slotted spoon and set aside on dish or bowl. Add chopped cauliflower to boiling water. (chop into big bite-sized chunks). Simmer covered for 4 to 5 minutes or until just soft. When cooked, drain and set aside in dish. Chop scallions (including green parts) and put a big saute pan on medium heat. Add 2 tb extra virgin olive oil and add scallions. Saute for 3 minutes before adding coconut milk and red curry paste and thyme leaves. Swirl in the paste and let mixture simmer for 4 minutes before adding the broth and 1/2 tsp kosher salt. Cover pan and simmer for 4 minutes. Add cooked vegetables (broccoli rabe, sweet potato & cauliflower), cover and turn pan down to the lowest setting to keep warm while you cook the fish. Preheat oven 400* Wash and dry fish. Season each piece with a little kosher salt and freshly ground black pepper. Rub a little olive oil on each fish (I just sprinkle the oil over all the fish and then rub it around with my hands to coat). Place pieces in a single layer on baking sheet and place in preheated oven for about 6 or 7 minutes until cooked. Note: the reason I don’t simmer the fish on top of my broth and vegetables is in this particular case the fishy taste that permeates the broth takes away from it’s zesty flavor.
To serve: mound some rice in the bottom of a shallow bowl, add fish and smother with vegetable curry mixture. Season to taste.