We all have our comfort food, but some people want a delicious meatloaf or a cheesy casserole. (both delicious), my ride-or-die comfort food is hot curry. My veggie coconut curry recipe is on rotation, but I love the classic Red Thai coconut curry. Add white fish such as cod or halibut for a perfectly filling meal.
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The key to making a nasty curry is establishing a smooth, creamy consistency. This takes a little patience, but it makes a big difference.
dish towel | bowl all clad ladle | | all-clad bread | Cutting board (resemble)
It is recommended to add scallops and white fish when the curry hardens, but you can also add chicken, vegetables, or whatever you like.
Serve with hot rice or cauliflower rice. Repeat once a week – at least – For ultimate satisfaction.
Thai-style coconut curry with white fish
Light and savory with a hint of spice. A solid curry for Thai food lovers, popular in the region.
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Heat a sauté pan with lid over medium heat on the stovetop. Add the coconut oil and when melted add the curry paste. Fry the curry paste in oil for 1-2 minutes.
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Add 1/3 can of coconut cream and mix well. Simmer for 3-5 minutes until the curry is red and bubbly.
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Add remaining coconut cream and 1 cup water. Also add fish sauce, coconut sugar, lime leaves/peels and lemongrass. Bring to a boil, stir, cover, and reduce heat. Simmer for 10 minutes.
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Remove and discard lime leaves/peels and lemongrass. Add fish, scallops and bamboo shoots and mix. Cover and simmer for 2-3 minutes. Turn off the heat and add basil and mix.
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Serve over warm rice or cauliflower rice if grain-free.
