Coconut Fish Curry
Because I can only eat such small amounts of food, and said foods need to be protein rich, I really need to pick and choose what I want to eat. Since I get full just a few bites into any meal, making sure that those bites are exactly what I want is important. So today, when I was craving spice, I knew exactly what to make. Although I've been lucky to discover that I'm still okay with spice, my tolerance isn't nearly where it used to be... at least not yet. Cutting the heat with some coconut was a necessity - a delicious necessity at that.
The wonderful thing about this recipe is versatility. Use whatever fish you like best or happen to have in the fridge or freezer, (shellfish is a great addition, too). Likewise with vegetables. Whatever I had in the vegetable bins was what I used, but feel free to throw in any vegetable you like. And, although I didn’t make rice or rice noodles along side with this, they are great additions. At this time in my food journey, rice and noodles are simply too dense and take up too much room in my stomach – blessing in disguise, right? If you include potatoes as I did, you probably won’t miss the extra starch, anyway. Also, make this as spicy or as mild as you can handle. As I said, this is just slightly milder than I would have made before surgery, but by no means was it without a kick.
Coconut Fish Curry
- 4 Tilapia fillets, cubed, bite sized
- 1 medium-large red onion, thinly sliced
- 3 large cloves garlic, thinly sliced
- 1 bunch scallions, green and white parts, thinly sliced, (plus more for garnish)
- 1 pint baby bella mushrooms, thickly sliced, (they shrink when cooked)
- 1 large, red bell pepper, thinly sliced
- Approximately 2 cups Yukon gold potatoes, cubed, bite sized
- 3 heaping tbs red curry paste
- 1 13.5 oz. can light coconut milk
- 1/2 cup fish stock
- 1 cup coconut water
- 1 tsp sesame oil
- 1 tbs vegetable oil
- Juice of 1 lime (plus more for garnish)
- 1/2 cup roughly chopped cilantro (plus more for garnish)
- 1/2 cup roughly chopped mint (plus more for garnish)
- Salt to taste
- Sautee onion, garlic, and scallion in both oils until soft.
- Add curry paste, fish stock, lime juice, and coconut water, mix well until paste has ‘melted’ into liquids. Once combined, then add the coconut milk and stir to incorporate. (Adding the coconut milk last allows you to see that the curry paste has been combined and there are no clumps). Bring to a boil, add potatoes. Cook for 6-8 minutes or until the potatoes are al dente.
- Add mushrooms, red bell pepper, chopped herbs, and lower heat. Let simmer until all the vegetables are soft and the potatoes are done, approx 8-10 minutes.
- Finally, raise heat, add the fish, and boil until the fish is cooked through, about 3-4 minutes. Turn off heat, add salt to taste, and serve garnished with cilantro leaves, mint leaves, scallion, and a lime wedge.