I had to use up the left over half can of coconut milk from the butternut squash soup, so this is what I came up with. This was inspired by several seafood recipes from Victor Sodsook’s book True Thai.
I served this with Jasmine rice. As with all stir fries, this goes quickly so assemble the ingredients before you start cooking. Put the rice on to steam first.
2 Tbsp. peanut oil
8 garlic cloves, crushed & mashed
1 Tbsp. grated fresh ginger
1/2 small onion, sliced
5 small mushrooms, sliced
1 small bunch of asparagus, cut into 2-inch lengths
3/4 lb. cod, sliced crosswise into thick (+1-inch) pieces
1 cup corn
3 tsp. Thai red chili paste
2 Tbsp. brown sugar
1 tsp. tamarina*
2 Tbsp. chicken broth
2 Tbsp. soy sauce
1/2 can coconut milk
In a small bowl, combine chili paste, brown sugar, and tamarina.
In another small bowl, combine coconut milk, soy sauce and chicken broth.
Heat oil in wok over high heat. Stir fry garlic, ginger, onions, mushrooms and asparagus until crisp tender, about 5 minutes. Add fish, stir-fry another minute.
Add chili paste mixture and stir-fry 30 seconds, mixing until sugar dissolves.
Add coconut milk mixture, then corn. Stir-fry another minute until all is heated through. Sprinkle generously with chopped fresh cilantro.
Serve immediately with Jasmine rice.
*Tamarina is a spicy sauce made of tamarind that I purchase in our local Indo-Pak grocery store. I was inspired to add it by a recipe I saw that called for Thai Chili-Tamarind Paste, which I obviously did not have.