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