Ingredients
- 2 tablespoons olive oil
- 1 red pepper (seeded and sliced)
- 1 onion (peeled and sliced)
- 2 garlic cloves (peeled and minced)
- 1 lemongrass (stalk, trimmed and grated (or pureed in a food processor))
- 1 tablespoon fresh ginger (peeled and grated)
- 1 tablespoon Thai curry paste (or your preferred curry powder)
- 1 14 oz can coconut milk
- 1 lime zest
- 1 tablespoon fish sauce
- 1 ½ pounds cod (or haddock, or other mild white fish, cut into equal-sized pieces)
- 1 tablespoon agave (or honey (optional))
- ¼ cup peas (fresh or frozen)
- salt
- pepper
Instructions
- Place a large skillet over a medium heat. When it’s heated, add the oil, then the pepper and onion. Sprinkle with salt and pepper. Cook for 5 minutes, or until the vegetables start to cook through. Stir in the garlic, cook for 30 seconds, or until it becomes fragrant
- Add the lemongrass, ginger, and curry paste (or powder). Cook for 30 seconds, or until it becomes fragrant
- Add the coconut milk, and bring to a simmer. Add the lime zest and fish sauce, and simmer for 5-10 minutes, or until the vegetables are cooked to your liking
- Add the fish, and cook until the fish is cooked through, 5-10 minutes
- Adjust the flavor to your liking, with salt, pepper, curry, or agave
- Serve over rice, couscous, or quinoa, and garnish with peas
Nutrition Facts
Thai Curry Fish
Serving Size
4 g
Amount per Serving
Calories
260
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
73
mg
24
%
Sodium
449
mg
20
%
Potassium
881
mg
25
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
32
g
64
%
Vitamin A
1669
IU
33
%
Vitamin C
52
mg
63
%
Calcium
55
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.