Seafood Thai Green Curry

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 1-2

    T olive oil

  • 1

    med white onion

  • 5

    large garlic cloves

  • 2 -3

    inch piece of ginger

  • 1

    stalk of lemongrass

  • 1 1/2

    water

  • 2

    dates

  • 1/2

    T fish sauce

  • 1/2

    T coconut aminos

  • 1

    t sea salt

  • Juice of 2 limes

  • 2

    cups loosely packed cilantro/ corriander leaves

  • 4

    kaffir lime (or lemon) leaves

  • 1 1/2

    cups chopped white mushrooms

  • 1

    cup carrots - chopped to bite size

  • 2

    cups starchy veggies - butternut & sweet potato

  • 1

    can coconut milk (additive free)

  • 1

    cup chopped baby asparagus

  • 1/2

    pound white fish & 1 cup mussels (not in shell)

Directions

- heat 1-2 T of oil (coconut or olive) in a large stock pot over medium heat - should be enough oil to cover the bottom of the pan. - roughly chop onion, garlic ginger & lemongrass and add them to the oil ** Tip for ginger - you can use the back of a spoon to peel the ginger - cook aromatic veggies over low to medium heat for 5-8 minutes until they are softened and onions are just starting to brown a bit - add 1 1/2 cups water and 2 chopped dates and simmer for 10-12 minutes - while sauce is simmering, chop all of your vegetables - mushrooms, carrots, butternut, sweet potato & asparagus and place to the side - add fish sauce, coconut aminos, lime juice, cilantro and salt - blend with an immersion blender (or transfer to a blender) and blend until smooth - add kaffir lime (or lemon) leaves, coconut milk and chopped vegetables (except asparagus) - simmer for about 20 minutes until vegetables are tender - add asparagus and seafood (white fish chopped into bite sized pieces) and mussels - cook for 6 more minutes until fish is flaky and mussels are cooked through - Enjoy as is (almost like a soup/ stew) or eat over cauliflower fried rice

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