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Prep time: 30 minutes (plus time to make coconut milk)
To make coconut milk:
Using sweetened coconut flakes, you can make your own sweetened coconut milk!
The ratio is usually one to two: one cup coconut flakes to two cups water. Homemade coconut milk will be thinner than canned milks. The fat will rise when cold and will have to be shaken.
For this recipe, I have reduced the amount of water to make the coconut milk a bit creamier. Add 1 cup sweetened coconut flakes to 1 ½ cups of boiling water and cover. Let sit for 1 to 4 hours. The longer the flakes sit, the more flavorful the milk. Blend for 1 to 2 minutes, strain through a fine sieve, cheesecloth or a nutbag to release all of the milk. Keep refrigerated until ready to use.
To make the curry soup:
Boil two eggs for six minutes. Drain and rinse under cold running water until cool enough to handle; then peel and set aside.
Add the washed rice and 2 cups of cool water to a large pot with a generous amount of salt. Bring to a boil, stirring frequently; reduce to low heat and let simmer for 15 minutes with the lid on. After 20 minutes, remove pot from heat and allow to finish cooking with the lid on, for another 15 minutes.
In a large saucepan, heat olive oil over medium-high heat. Add diced onions, garlic cloves and red curry paste, stirring frequently, about 5 minutes or until the onions are soft.
Add the brown sugar, coconut milk and about 2/3 cup of water. Bring to a simmer, then add the bok choy and fish fillets and cook, stirring occasionally, for about 6 minutes or until the fish is done. Stir in the lime juice and cilantro, then season with salt and pepper.Halve the hard-boiled eggs and place two pieces in each bowl of curry. Serve with the steamed rice.