Green Curry Fish with Spring Vegetables

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

Preparation:

  1. Mix green curry paste with coconut milk and bring to a simmer in a medium sauce pan.
  2. 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.
  3. Add the basil leaves, fish sauce and lime zest with optional lime juice to taste. Stir to combine.
  4. 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.

Donna W

Donna W


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