Green Curry Fish with Spring Vegetables
Makes 4 servings
2 tbsp green curry paste
1 can lite coconut milk
2 large carrots, peeled and sliced
4 oz sliced crimini mushrooms
1/2 bunch asparagus, trimmed and cut into 1-1/2 inch lengths
1-1/2 lbs cod, cut into bite sized pieces
1/2 cup basil leaves
2 tbsp fish sauce
Grated zest and juice of 1/2 lime
1 serrano chile, seeded and sliced
Brown rice or cauliflower rice for a paleo/whole30 option
- Mix green curry paste with coconut milk and bring to a simmer in a medium sauce pan.
- Add the carrots and mushrooms and simmer for 3 minutes. Add the asparagus and simmer for 3 additional minutes. Add the cod and simmer for two minutes or until cod is opaque.
- Add the basil leaves, fish sauce and lime zest with optional lime juice to taste. Stir to combine.
- Serve curry in bowls with a scoop of brown rice or cauliflower rice for a paleo or low carb option. Sprinkle with sliced serrano chile.