A delicious, creamy delight. The fruit and mint are a real treat in this dish, and they add a lovely color as well. Invented by Chef John at Foodwishes.
1 tbsp oil
1 tsp salt
3 tbsp green curry paste
0.5 tsp pepper flakes
2 cups chicken broth
1 pound frozen green peas
0.5 can anchovies (5-6 filets)
1 pound cod filets
2 tbsp mint
Dice the onion and saute on the vegetable oil with the pepper flakes until translucent. Add the green curry paste and stir in, cooking for a minute or two.
Add the green peas and bring back to a boil. Simmer for a few minutes, until the peas are soft, but stop before they lose their vibrant green color.
Season with salt and puree completely. Strain through a fine-mesh strainer and collect the creamy liquid. Season with salt and any additional green curry paste.
Brown the fish and place into the creamy pea curry. Garnish with minced strawberries and mint leaves. This makes two servings.