420 Curry

It's 420 day and it just seems right to cook a curry. Deep, rich, hot, savory and soul filling.

And this is about the best Ive made to date.

The foundation:

Half an onion, finely diced

3/4 cup diced carrots  (dang, I like carrots, don't you?)

5 cloves garlic crushed then minced. <violence>

Half a red pepper, half a yellow pepper alternately diced and cut into strips  (art)

some water chestnuts, Just  because.....

  Saute' these in peanut oil in the this order till fragrant and soft.

then add....

3 tbls of red or green thai chile paste (half of one of those grocery store curry paste jars.
1dollup of creamy peanut butter

hot peppers to taste. (Thai dragons or serranos.
1 heaping tbls of corn starch for structural integrity

When this smells like heaven, which won't take more than 3 minutes spoon in a  14 oz can of unsweetened coconut milk and bring to a simmer

When it's thrashing a bit, add in the 1lbs or so of Cod cut into cubes, or monkfish or sea bass or whatever fresh fresh you love, a fistful of pounded cashews, and simmer for 8 or 9 minutes, till the fish is cooked, firm but not sloppy.

Turn off the heat and juice two limes into it and throw in a handful of Cilantro.

Serve over that rice you were simmering.  You remembered the rice, right?

oh yes......

I would recommend a nice zesty pale ale or even an IPA to stand tall next to this curry.

Note: Update.  To make this a veggie delux substitute some squash (Chayote is my favorite as it's very firm and won't turn to mush on you unless you don't pay attention, and you always pay attention don't you?) and a Yukon gold potato cut into cubelets in place of the Fish.  Same as for the fish, low simmer 8-10 minutes testing the potatoes and squash for fork doneness.