Thai Fish Curry

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This is the first home I’ve lived in where I’ve had the foresight to plant some citrus trees, even before the home was finished.  We now have a scraggly but healthy kaffir lime tree in the backyard which, along with the fast growing lemongrass and chilli makes it really simple to whip together a fresh Thai style curry paste at the drop of a hat. Fish is a great way to get high quality protein and healthy omega 3 fatty acids and is quick to cook. We are lucky enough to have an abundance of local, wild caught fish in our area so this is a regular family meal.

I generally use my clay pot to cook this, but it also works in a regular heavy based pan. In the clay pot I usually start the curry on the stove top, heating the pot slowly and always with some coconut oil in it. Once I’ve added the remaining ingredients including coconut milk and stock I put it in a preheated oven to cook

INGREDIENTS

We use all organic or biodynamic ingredients.

Gluten free, dairy free, nut free, grain free

Serves 4-6

  • 4-6 medium size pieces of fresh white firm fish (we use Cobia or Snapper)
  • 2 tbsp coconut oil
  • 1 medium red onion, roughly sliced
  • 2-3 cm knob of fresh ginger, roughly chopped
  • 1 knob fresh turmeric, roughly chopped
  • 2 cloves fresh garlic roughly chopped
  • 1 red birds eye chilli (seeds removed for less hot curry) or 1 tsp chilli flakes
  • 4 keffir lime leaves, roughly torn
  • 2 stalks lemongrass, roughly chopped
  • 1/4 medium pumpkin, cut into small cubes
  • 1 cup bok choy, finely  chopped
  • 800g coconut milk
  • 1 cup vegetable stock
  • 1 tbsp fish sauce
  • Juice of 1 lime
  • High quality salt to taste
  • Coconut yoghurt & fresh coriander &/or Thai basil to serve

TO MAKE

  1. Preheat oven to 200oC if using clay pot.
  2. Place 1 tbsp coconut oil, red onion, turmeric, garlic, ginger, chilli, lemongrass & kaffir leaves in food processor and blend until it becomes a paste (it won’t be completely smooth).
  3. Put clay pot on stove top (use a trivet if using gas cooktop) or large pan, and add 1 tbsp coconut oil. 
  4. Heat slowly and when oil has melted add curry paste blend and  sweat over low-medium heat for 3-4 minutes, stirring occasionally until it is aromatic.
  5. Add coconut milk, pumpkin, bok choy, stock & fish sauce into pot and stir. Bring to the simmer with the lid on.
  6. Place clay pot in preheated oven, or leave pan on stovetop and cook for 45 mins.
  7. When pumpkin is very soft, remove pot and mix contents gently.
  8. Cut the fish into bite size chunks, and quickly sear on a hot, heavy based pan for 1-2 minutes. 
  9. Add fish to the curry in the clay pot or pan and return to the oven or stovetop and cook for a further 15 -20 minutes or until fish is very tender. 
  10. Remove from heat, season with salt if required, add lime juice and stir gently.

Thai Fish Curry

TO SERVE

Spoon into large bowls over cauliflower rice* or basmati rice and top with coconut yoghurt &  chopped coriander & basil.

*Cauliflower Rice

In food processor, blend 1 small cauliflower & 2 tbsp shredded coconut for 5-10 seconds until rice like consistency. This can be served raw for a crunchier ‘rice’, or steamed gently for 10 mins prior to serving.

 Thai Fish Curry

Cooked Gluten Free savory

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