RED CURRIED COD WITH GREEN ONIONS ATOP JASMINE RICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–red curry paste

–flour

–chicken broth (non-fat, low sodium)

–green onions (2 stalks, chopped fine)

–jasmine rice

–salt and pepper

–olive oil

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).

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