Description
This AIP, nightshade-free fish and vegetable curry is warming, flavourful and ready in under 30 minutes.
Ingredients
Scale
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
Instructions
For Curry Paste
- In a large skillet, heat coconut oil over medium high heat. Add shallots, garlic and ginger and sauté until fragrant.
- 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
- Add curry paste to same large skillet. Add coconut milk and bring to boil.
- Add coconut sugar and juice of 1/2 lime and reduce heat to low heat to simmer.
- Gently place fish into pot. Cover and allow to simmer (3-5 minutes).
- 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.
- Taste for salt and add as needed.
- Remove from heat and garnish with cilantro and/or additional lime wedges if desired.
- Serve immediately with cauliflower rice or side of choice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes