Ingredients for Fish Curry and a Beer for the wait
Cooking on the boat stove
Thai Style Coconut Fish Curry with Rice
It's not what most people would eat on Easter Sunday, but it's a good quick lunch while cleaning and getting the boat ready for sailing this Summer. I changed the compressed natural gas tank on the boat thats fuel for its two burner stove and oven, so after a quick trip to the store to get some ingredients, I was ready to cook. A cold beer was also very important to drink while I prepped and cooked. 20 minutes later lunch was ready.
Thai Fish Curry with Rice
Ingredients:
6 oz red snapper fillet, large dice
1 small can coconut milk
1 T Thai curry paste
3 Keffir lime leaves
1/2 bunch asparagus
2 cloves garlic
1 t ginger
1/4 onion
1/2 cup rice
Method:
1. Simmer the rice in water slowly 'till done.
2. Saute onion, garlic, ginger and curry paste.
3. Add fish, lime leafs, asparagus and coconut milk.
4. Simmer 'till fish is cooked, spoon curry over rice.
Serve with cold beer on boat hopefully anchored in a amazing location.
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