Fish and Vegetable Thai Curry
I’ve said it once and I’ll say it again,
I love recipes that are totally flexible with whatever you have in the fridge. This dish is full of flavor and comes together in about 15 minutes. In this instance I used striped bass our friend had caught, bell pepper and spinach. Half of the ingredients are pantry staples I highly recommend you keep on hand. The best part is this is gluten free, dairy free, sugar free, and not spicy so really is something for everyone. Keep reading for the how to!
Ingredients:
1 can coconut milk (light or regular is fine, try to find one with out gums added - the one I’ve linked is gum free)
2 tbsp red or green curry paste.
1 tbsp maple syrup
2 cups chopped veggies - I usually go for 1 cup of something fibrous like bell pepper, broccoli, etc. plus 1 cup of a leafy green (this is a great recipe to use up the clam shell of spinach you have sitting in your fridge!)
1 pound cubed fish, chicken, shrimp or even tofu.
1-2 tbsp Red Boat Fish Sauce.
Juice of 1 lime.
Jasmine rice to serve.
Cilantro, basil, and/or mint to top it off with.
Method:
In a dutch oven if you have, heat the coconut milk and curry of choice. Whisk it together until it starts to slightly bubble.
Add in maple syrup and whisk.
Add in veggies and cook for 2 minutes.
Add in protein of choice and cover stirring every 2 minutes or so, until the veggies are soft and protein is fully cooked.
Add in 1-2 tbsp of Fish Sauce (this adds a salty umami flavor, I usually do 1 but you can add more to your taste).
Add in juice of 1 lime and give it one last stir.
Serve over a scoop of jasmine rice and top with whatever herbs you have on hand - I suggest any combo of cilantro, mint, or basil.
Most importantly, I hope you enjoy this! It’s so easy and really a great way to use up food you already have! I highly recommend stocking up on the core ingredients so you have them for the future. If you make this, be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!
xx, Ashley