Pairs well with Stuffed Round Zucchini with Thai Inspired Coconut Cod
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Stuffed Round Zucchini with Thai Inspired Coconut Cod
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A Thai-inspired dish featuring round zucchini stuffed with a coconut cod and shrimp mixture cooked in red curry, coconut milk, and ginger, wrapped in basil oil brushed filo dough.
00:45:00 total
Serves 2
medium
Main Various
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Ingredients
- round zucchini - 2 medium (precooked for 30 minutes and flesh removed)
- filo dough sheets - 6 sheets (brushed with basil oil, shrunk from 6:00 to noon, rolled into cigar shape)
- basil oil - watch the video to see (used for brushing filo sheets)
- cod fish - 200 grams (cut into cubes)
- shrimp - 150 grams (peeled and deveined)
- red curry paste - 2 tablespoons (used in coconut curry mixture)
- coconut milk - 200 ml (used in curry mixture)
- fresh ginger - 1 tablespoon (grated or sliced for curry mixture)
- parboiled carrots - 100 grams (added after cooking fish and shrimp)
- English peas - 100 grams (added after cooking fish and shrimp)
Instructions
- Precook Zucchini: Precook the round zucchini for 30 minutes. Remove some of the flesh to create space for stuffing.
- Prepare Filo Dough: Brush each filo sheet with basil oil. Shrink the sheets from 6:00 to noon position and roll into a cigar shape. Repeat for all sheets and bake them in tartlet rings.
- Cook Fish and Shrimp: Cut cod fish into cubes. Cook the fish and shrimp in a mixture of red curry paste, coconut milk, and ginger for 5 minutes.
- Add Vegetables: Add parboiled carrots and English peas to the curry mixture. Bring to a boil, then remove from heat. Cover with a lid and let sit for 5 minutes.
- Stuff Zucchini and Finish Cooking: Stuff the precooked zucchini with the fish and shrimp curry mixture. Cook for an additional 10 minutes.
- Serve: Serve the stuffed zucchini hot. Enjoy your Thai-inspired coconut cod dish.
