Seafood Thai Green Curry
By á-114869
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)
Details
Preparation time 15mins
Cooking time 60mins
Adapted from adventuresinpartaking.blogspot.com
Preparation
Step 1
- 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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