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AIP Fish and Vegetable Curry

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5 from 1 review


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



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


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