Fish and Vegetable Curry

When we lived in Thailand I never ate much curry. I know you think there must be something wrong with me. Of course I loved the flavors (unless the only detectable flavor was super-hot chili), but I always missed the vegetables. Thai curries are mostly meat or shrimp based and have lot’s of inedible things in them.  Fish and vegetable curries are not as common  as they are in India or Cambodia.  So I searched the net for the perfect recipe, and when I didn’t succeed, I started experimenting with different ingredients, most of them traditional to any Asian curry. I came up with this recipe that fits all my criteria for an easy, healthy, super delicious and extremely versatile curry. You’ll find some ideas for variations at the bottom of the page, but really you can put in anything that is popular on your dinner table, even substituting meat or tofu for the fish. Give it a try, the outcome is amazing. The curry on the picture is slightly different than that in the recipe below. I made enough for 2 dinners and put in 1 broccoli, 1/2 cauliflower, green beans, snow peas, carrots, mushroom, kale, shrimp and fish. I served it with brown rice, but if you run out of time, just add more sweet potatos or regular potatoes. I also used more than a teaspoon of turmeric powder in my curry. It has an amazing range of medicinal properties, from anti-inflammatory, to anti-cancer, to anti-bacterial, to liver-detoxifier. We should include it in as many dishes as possible and I promise to help with that quest.

Ingredients

  • 1 sweet potato, peeled and diced into 1/2” cubes
  • 4 leaves kale, stem removed, leaves chopped
  • 1 Tbsp. sesame oil
  • 2 cloves garlic, minced
  • 2 stalks lemongrass, tough outer layers removed, minced
  • 1 inch fresh ginger, minced
  • 1 zucchini, cut lengthwise and then into 1/2” pieces
  • 1 handful beans or snow peas, cut into bite-sized pieces
  • 1 tsp. sea  salt (or to taste)
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 tsp. chili flakes
  • 1 pound fillet firm white fish, cut into bite-size pieces
  • 1 -11/2 cups coconut milk
  • 1 Tbsp. lime juice
  • 1 handful fresh cilantro, roughly chopped
  • 4 spring onions, white and light green parts only, thinly sliced

Directions:

Heat oil in a saucepan over medium heat and sauté garlic, lemongrass and ginger for 1 minute. Add the chopped sweet potato, sea salt and chili flakes, and continue to sauté for a couple of minutes.

Add about half a cup of water to the sweet potato and bring to a boil. Cover pot and simmer for about 5 minutes, then add the zucchini and remaining vegetables and continue to simmer for 5 minutes.

Add the fish and coconut milk, and simmer until the fish is almost cooked through, about 3 to 5 minutes. (You can add an extra half cup of coconut milk or water if you prefer a more soupy consistency.) Add the chopped kale to the top of the stew, cover pot again and continue to simmer for 2 to 3 minutes. Remove pot from stove, sprinkle on spring onions and coriander and drizzle with lime juice. Gently stir and adjust seasoning if necessary.

Variations:

  • You can substitute the sweet potato with 5 regular potatoes plus 1 carrot, cut into bit-sized chunks and omit the rice
  • For a vegan version, you could use firm tofu in place of the fish. Chickpeas are also a great addition. .
  • Examples of suitable fish are hiramasa, mahimahi, monkfish, sea bass, cod or halibut.
  • You can spice it up with fresh jalapeno instead of the chili flakes or 1 level teaspoon Thai green or red curry paste.
  • Use butternut squash or carrot, in place of the sweet potato, .

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