–cod (size of 4 decks of cards, 1 pound)
–red curry paste
–chicken broth (non-fat, low sodium)
–green onions (2 stalks, chopped fine)
–salt and pepper
1 – Place 1 cup of jasmine rice in a covered baking dish. Then add 1 and three-fourths cup of water and a little olive oil. Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes. When finished, keep covered to preserve warmth.
2 – Place the cod in a covered baking dish. Place one-half cup of chicken broth in a microwaveable cup; microwave on high for 1 and one-half minutes. In a separate cup, place 1 heaping tablespoon of flour and 1 heaping tablespoon of red curry paste. When the broth has heated, very slowly add to the flour/curry, stirring briskly. Then pour the sauce over the cod.
3 – Finely chop 2 stalks of green onions, and place over the cod. Season with salt, pepper, and olive oil. Microwave on high for 10 minutes.
4 – Serve the cod and sauce hot, atop the rice.
–cod adapted from To the Taste of a King (fifties Louisana cookbook by the Colonial Dames).