Thai Fish Curry with Garden Veggies
Ali Segersten
We love anything curry here. Thai curries, Indian curries, curry roasted potatoes, you name it. Our kids love curry too. Those flavors are passed through breastmilk, so they became addicted quite young. One of my favorite things about making a curried dish is the fact that it is fast, easy, and of course, a one-pot meal.
This Thai fish curry recipe uses fresh garden veggies, halibut, coconut milk, kaffir lime leaves, and Thai basil. The key to a good curry is timing. I like to keep the veggies all evenly cooked and not over-cooked. Carrots and onions take a little longer to cook, so I start with those. I will test a carrot, and when it is about halfway done cooking, I will add the other faster cooking veggies such as zucchini and bell peppers.
When purchasing the fish, I usually buy 1.5 to 2 pounds and then ask to have the skin removed. When I am ready to make the curry all I need to do is cut the fish into cubes. It is much easier this way, especially when you have twin two-year-old boys chasing each other below you arguing whether each is an airplane or not ("I'm an airplane....no you're not....yes I am....zoom!").
This curry has another key ingredient that is very beneficial to your health: Turmeric. This orangish-yellow spice will stain your clothes forever but is an excellent anti-inflammatory. In Tom's words: "Curcumin is an amazing compound found in turmeric that can change our gene expression. It has a tendency to lower inflammation, increase detox enzyme expression, and increase antioxidant protein expression. In short, it lowers the impact of life's insults, and increases your innate buffering mechanisms to minimize the residual effect of those insults."
Thai Fish Curry with Garden Veggies
Any variety of garden vegetables will work in this flavorful Thai curry. Try sweet onions, cauliflower, cabbage, green beans, and mushrooms. Kaffir lime leaves can be found at your local Asian market. They are very inexpensive and can be frozen. I keep a few small bags in the freezer and then take them out to use as I need them. Kaffir lime leaves look somewhat similar to bay leaves and will give your curry an authentic Thai flavor. Fish only takes about 3 minutes to cook, so be sure to add it last! Enjoy this fish curry with cooked white or brown jasmine rice for a complete meal.
- In a deep 11-inch skillet or other large, deep pan, heat the oil over medium-high heat. Add the onions and sauté for about 5 minutes. Add the carrots and garlic and sauté a few minutes more.
- Then add the turmeric, coconut milk, water, lime leaves, red curry paste, fish sauce, and Herbamare. Stir to incorporate the curry paste. Simmer for about 5 to 7 minutes or until carrots are partway cooked.
- Then add the zucchini and bell peppers. Note: If you are using green beans, you will want to add them earlier.
- Simmer until the veggies are crisp-tender then add the tomatoes and fish and simmer for an additional 3 to 4 minutes or so.
- Be careful not to stir the curry too much otherwise the fish will fall apart. Sprinkle with Thai basil and serve hot!
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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