Ingredients
2 tablespoons Vegetable Oil
4 cups Mixed Vegetables sliced into bite size pieces (such as broccoli, cauliflower, fennel, boy choy, eggplant, bell peppers, onions, leeks, shitake or regular mushrooms, snow peas, green bean, etc.)
8 tablespoons Yellow Curry Paste (see recipe)
1 can Coconut Milk (15 oz)
3 Kaffir Leaves
12 Shrimp
1 1/2 pounds Cod, cut into 3 inch pieces
1 splash Fish Sauce to taste
1-2 tablespoons Lime Juice
2 tablespoons Cilantro, chopped
Preparation
Heat a large heavy bottom saute pan over high heat. Add oil and any vegetables that take longer to cook such as onions and eggplant and saute for a few minutes until half cooked, about 3 minutes. Move over to the side of the pan and add curry paste and saute until combined. Add coconut milk, kaffir leaves and stir until combined. Heat to a boil and reduce to a simmer and continuous cooking for about 5 minutes, until vegetables are cooked. Add in remaining vegetables and cook until almost tender. Add fish and shrimp and simmer for another 5 minutes. Test for seasoning and add lime juice and more fish sauce or soy sauce to taste if necessary. Garnish with cilantro and serve over rice.
