Green Curry Fish

I have to admit that I was skeptical the first time I ate green curry. I somehow assumed that it would be overwhelmingly spicy, savory, and overwhelming to the taste buds. I couldn’t be more wrong! This dish is predominantly sweet and lightly spiced. The combination of flavors is damn near magical, and despite a relatively long ingredient list, it’s pretty easy to throw together!

Ingredients for easy green curry fish recipe

 I keep a jar of green curry paste on hand so I can make this dish in a jiff. If you don’t like fish, substituting a pound of chicken or shrimp will work just fine. I was lucky enough to have a pound of bluegill fillets in the freezer that my Dad had caught last summer. Tilapia or any other light, mild fish is perfect for this dish. 

Easy Green Curry Fish Recipe

Coconut milk is one of the main ingredients in this dish. You can find it, and the green curry paste, in the asian aisle at the grocery store. Coconut milk is thought to have properties that help your body fight off infections and viruses. It’s common to serve chicken noodle soup to those that are sick. Dishes with coconut milk can help them from getting sick in the first place. How cool is that?

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Green Curry Fish

Yield: Serves 2-3

Mild white fish cooked in a sweet and fragrant sauce.

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Ingredients

For the curry sauce:

• 2 teaspoons of vegetable oil
• 2 tablespoons of green curry paste
• 1 400 mL can of coconut milk*
• ¼ cup of chicken, fish or vegetable stock
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce

Remaining ingredients:

• 1 pound o light, mild fish
• 1 cup of vegetables (green beans, bamboo shoots, snap peas, asian vegetable mix, brocolli)
• ½ tablespoon of red chili flakes
• 1 clove garlic, chopped (substitute 1 teaspoon garlic powder)

For garnish:

• 1 teaspoon of dry or fresh basil, chopped**
• 1 teaspoon of cilantro, chopped**
• 2 green onions, chopped

Instructions

1. Warm a wok or large skillet on medium to high heat. Add the oil. Let the oil heat for about a minute, then introduce the green curry paste. Heat the green curry paste, stirring frequently with a spatula for one minute.
2. Then, add the coconut milk, stirring constantly. Reduce heat and simmer for 3-4 minutes.
3. Next, add broth, lime juice, brown sugar, and fish sauce. Bring the heat back to high and stir constantly until the mixture boils.
4. Add the fish, vegetables, chili gflakes and garlic. Cover and reduce to a simmer for 5-7 minutes, until fish is cooked through.
5. Add the fragrant herbs ( cilantro, green onions, and basil). Stir until combined.
6. Serve over rice if desired.

Notes

• *You can save a lot of calories by choosing "lite" coconut milk. It isn't as rich, but still very good.
• **I use shortcuts whenever possible. For these items, I use frozen, chopped herbs and spices. No sacrifice in flavor, and a lot less chopping!

Nutrition Information

Yield 3 Serving Size 4
Amount Per Serving Calories 652Total Fat 38gSaturated Fat 27gTrans Fat 0gUnsaturated Fat 8gCholesterol 129mgSodium 1196mgCarbohydrates 21gFiber 4gSugar 7gProtein 63g

The nutrition for this recipe is calculated by an app and may be incorrect.

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