AIP Fish and Vegetable Curry

This AIP curry is a warming, flavourful and easy nightshade-free, weeknight dinner that’s ready in under 25 minutes. It’s also incredibly versatile. You can make this dish with any veggies that you have in your fridge or freezer, and easily switch out the protein if you don’t have fish – it actually couldn’t be easier.

The AIP curry paste recipe makes enough to have leftovers that you can easily transfer into a sealed container and freeze for the next time you want a quick meal. I was lucky that was the case tonight, and I could just defrost the pre-made paste after a long day. To be honest, it took me longer to try to style and shoot this meal, racing to catch the light before dark, than it did to make the whole thing.

Tonight my vegetables of choice were broccoli, kale, mushrooms, carrots and parsnips that I sliced thinly to cook quickly. I’ve also used spinach, zucchini and butternut squash in here – all totally yum!

Any type of skinless fish works well in this dish. I used wild rainbow trout because that’s what I had on hand, but also frequently enjoy this dish with haddock. If you want to use frozen fish, that works too, just wait to see how much water it releases in the coconut milk curry before adding the 1/2 cup water noted in the recipe.

This AIP curry goes really well with zucchini noodles, spaghetti squash, cauliflower rice or other AIP-compliant noodles.*

*Pictured here are shirataki noodles which are paleo and made from the konjac root. While the whole konjac root is AIP compliant, I have recently learned that many of these noodles are made using the isolated glucomannan fiber from konjac which, according to Dr. Sarah Ballantyne, can irritate the gut and throw off bacteria balance and thus not considered to be AIP compliant. If you are in the AIP elimination stage I would therefore recommend one of the more nutrient-dense, whole foods options like zucchini noodles to serve with your curry.

If you enjoyed this dish you might also like:

• Baked Haddock in Sweet Potato Cream Sauce
• Roasted Veggie and Salmon Bowl
• AIP Lamb Curry
• AIP Thai Basil Beef

If you try this AIP Fish and Vegetable Curry, I would love it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.

AIP Fish and Vegetable Curry

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Nicole @healmedelicious
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This AIP, nightshade-free fish and vegetable curry is warming, flavourful and ready in under 30 minutes.

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Ingredients

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Curry Paste

• 2 shallots, chopped roughly ⁣⁣
• 4 whole cloves garlic, sliced
• 2 TBSP fresh ginger, grated
• 2 TBSP fresh lemongrass, roughly chopped
• 1 TBSP turmeric ⁣⁣
• juice 1/2 lime ⁣⁣
• 1/2 tsp lime zest⁣⁣
• 1/4 cup cilantro, chopped
• 1/8 cup basil, chopped ⁣⁣
• 2 tsp sea salt
• ⁣2 TBSP coconut oil⁣⁣

Fish Curry 

• 3 skinless fish fillets (of any type), cut into squares (I used wild rainbow trout)
• 1/2 cup filtered water
• 2 cups full fat coconut milk⁣⁣ (additive free)
• ½ TBSP coconut sugar⁣⁣
• juice 1/2 lime
• cilantro for garnishing
• vegetables of choice, finely sliced or chopped

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Instructions

For Curry Paste

1. In a large skillet, heat coconut oil over medium high heat. Add shallots, garlic and ginger and sauté until fragrant. ⁣⁣
2. Remove from pan and add to food processor along with lemon grass, turmeric, lime juice, zest, chopped cilantro, chopped basil and salt. Pulse until it’s a smooth paste and strain if necessary.

For Fish Curry

1. Add curry paste to same large skillet. Add coconut milk and bring to boil.
2. Add coconut sugar and juice of 1/2 lime and reduce heat to low heat to simmer.
3. Gently place fish into pot. Cover and allow to simmer (3-5 minutes).
4. After 5 minutes, add chopped vegetables being careful not to move the filets of fish as it braises. Re-cover pot and allow vegetables to braise alongside fish (5 minutes). Add water from 1/2 cup as necessary.
5. Taste for salt and add as needed.
6. Remove from heat and garnish with cilantro and/or additional lime wedges if desired.
7. Serve immediately with cauliflower rice or side of choice.

• Prep Time: 10 minutes
• Cook Time: 15 minutes