Guys, Friday happened. I'm still in denial and I can't have wine for 6 MORE DAYS. Why did I do a Whole 30 now? I'm talking about the inauguration of DJT, obviously. A more thoughtful post is in the works, but I couldn't write about food without mentioning the thing that has occupied my brain for the past week.
For me, one of the things I like about having a child is that his needs are so immediate that caring for him forces me to be in the moment much more than I ever was pre-parenthood. That required compartmentalizing has gotten me through the past few days. I feel this way about cooking too. It's an activity that forces me to pay attention and helps me to block out the worry that can sometimes drag me into its vortex.
So, it'll be an active four years in my kitchen.
No doubt, I'll be making this Thai green curry fish stew A LOT. It's a very delicious vehicle for vegetables and while not technically "hiding" them, the vegetables become part of a whole and don't taste like themselves necessarily. When M was a baby, one of his favorite purees from Baby Foode was chicken, carrots, mango, and Thai red curry paste, so he's always liked these flavors.
This version of Thai curry is not at all traditional and is also technically more of a soup than a stew because there's a lot of sauce. But to me, that's the best part, so I'm not complaining. If you're doing a Whole 30 or are just curious about what's in your food, check your labels because not all Thai curry pastes are created equal. Thai Kitchen brand is definitely Whole 30 compliant.
And don't be scared of kohlrabi. If you can't find it, cabbage or broccoli stalks are the closest substitutes and also the closest in taste. You can eat kohlrabi raw, sauteed, boiled, or roasted and it's available in most grocery stores and farmer's markets. Here is a great description of what kohlrabi is and some suggestions about what to do with it.
A note about stock: Read carefully because we've only found one brand that is Whole 30 compliant. We could make it ourselves, but stock is one food prep area where I get REALLY lazy, largely because we have a store around the corner that makes homemade stock that is cheap, Whole 30 compliant, and really really good. And then I don't have to handle a whole raw chicken again. Bully for me.
Green curry fish stew
½ large onion, chopped
3 cloves garlic, minced
1 Tbsp olive oil
2 cup fish stock (or chicken/vegetable stock or water if you can't find a Whole 30 compliant stock)
1 can full-fat coconut milk
5 Tbsp Thai green curry paste (or just go ahead and use the entire little bottle)
1 pint mushrooms, chopped
1 bunch baby broccoli (if using regular broccoli, use 6 oz or about 2 cups)
1 medium kohlrabi bulb, chopped
2 cups raw baby spinach (1 cup frozen)
1 lb white fish (thawed, if frozen)
2 Tbsp fish sauce
Cilantro for garnish
Heat oil over a medium flame and add onion and garlic, cooking until the onions are opaque, about 3 minutes. Add the chopped mushrooms and cook until they start to wilt a bit, about 5 more minutes. Add the baby broccoli and cook for one minute. (I removed the long stems because they didn’t fit into my pot, but you can absolutely leave them on or cut them up into chunks.)
Add the coconut milk and the fish stock and bring to a boil. Add the spinach, kohlrabi, and fish and bring back to a boil (this only takes a minute). Push the fish down to make sure it's covered by the cooking liquid.
When the pot is back to a boil, reduce heat to low, cover, and let simmer until the fish is flaky. I had extremely thin slices of cod, so this only took about 8 minutes, but if your fish is thicker, it will take longer. When the fish is cooked, stir in the fish sauce and sprinkle with cilantro.
Makes 7-8 cups, which was about 4 adult servings and 2 toddler servings