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Thai Coconut Curry with White Fish

Light, so much flavor, and good kick of spice. This is a favorite around here and a solid curry for Thai food lovers.
Course Main Course

Ingredients

  • 2 tbsp coconut oil
  • 3 tbsp red curry paste Mae Ploy brand preferred
  • 1 19oz can coconut cream Mae Ploy brand preferred - NOT CREAM OF COCONUT!!!
  • 3 tbsp fish sauce
  • 4 tbsp coconut sugar
  • 1 cup water
  • 1/2 cup bamboo shoots
  • 3 kaffir lime leaves or pieces of lime peel
  • 5 inches lemongrass pounded slightly with back of knife
  • 3/4 lb white fish like cod or halibut, cut into 2x2in pieces
  • 6-8 scallops sliced in half, keeping round shape for each half
  • 1/2 cup fresh Thai basil

Instructions

  • Heat a lidded sauté pan on medium heat on the stove top. Add the coconut oil and, once melted, the curry paste. Cook the curry paste in the oil for 1-2 minutes.
  • Add 1/3 the can of coconut cream and mix together, combining well. Simmer for 3-5 minutes until the curry bubbles red.
  • Add the remaining coconut cream, plus 1 cup of water. Also add the fish sauce, coconut sugar, lime leaves/peel and lemongrass. Bring to a simmer, stir, cover and reduce heat to low. Let simmer for 10 minutes.
  • Remove the lime leaves/peel and lemongrass and discard. Add the fish, scallops and bamboo shoots and stir. Cover and cook for 2-3 minutes. Turn off heat and stir in the basil.
  • Serve hot over rice or cauliflower rice for a grain-free option.