Green Thai Curry Poached Fish & Veggies

8 Jul
Green Thai Curry Poached Fish & Veggies

Green Thai Curry Poached Fish & Veggies

Are you a curry fan? Trying to get more fish into your diet? Trying to fit more veggies into the mix? Well, I had to answer yes to all three so that`s this simple man`s plan to healthier eating today! This is slightly spicy, a little garlicy, a touch of sour, ready in just 30 minutes & a lotta delicious. Oh & 1 more thing, crazy easy to make! Seriously, if you can turn on the stove & manage to chop some veggies your in business. Oops, ok 2 things, when it comes to vegetables this is insanely versatile, the perfect avenue to use any odds & ends crying out to be used in your fridge. A perfect clean it out recipe! What I`m bring you is Green Thai Curry Poached Fish & Veggies
Here`s what you`ll need for your Green Thai Curry Poached Fish & Veggies:
This is what I had on hand & used but feel free to mix & match to what you like.
Serves 4
Fish Filets- 1-1 1/2lbs firm white fish (I used snapper)
Onion- 3/4 cup thinly sliced
Carrot- 3/4 cup sliced
Celery- 3/4 cup chopped
Red Bell Pepper- 3/4 cup sliced
Yellow Bell Pepper- 3/4 cup sliced
Zucchini- 3/4 cup thinly sliced
Green Onion- 1/4 cup thinly sliced
Snow Peas- 3/4 cup
Garlic- 1-2 Tablespoons minced
Ginger- 1-2 Tablespoons minced
Coconut Milk- 2 15oz cans
Green Curry Paste- 2-4 Tablespoons
Soy Sauce- 2 Tablespoons
Oyster Sauce- 2 Tablespoons (optional)
Lime- 1-2 juiced
Olive Oil- 1-2 Tablespoons
Cilantro- small bunch chopped
Basil- small bunch chopped
Mint- small bunch choppedWe`re supposed to be eating the color of the rainbow right. This is pretty close. Start by prepping your veggies, garlic & ginger. Heat a splash of olive oil in a large pot over medium high heat. Add the onions & carrots, give a stir & cook for 2-3 minutes. Add in the garlic & ginger, cook for about a minute.Add in the curry paste & cook 2-3 minutes stirring occasionally. This step really brings out the flavors so please don`t skip it!Stir in the coconut milk, soy sauce, oyster sauce & squeeze in the lime juice. Bring to a simmer.Add in the remaining veggies & give a stir.Nestle the fish filets down into the curry-veg broth & add about 3/4 of the herbs. Return to a gentle simmer, cover & reduce the heat to medium low. Allow to poach 7-10 minutes until the fish is just cooked through.That`s it, dinners ready!! Serve as is in bowls if you`re looking for more of a stew kinda thing. I served this over steamed rice but if you`re watching the carbs my Cauliflower Rice would be a perfect fit. The broth is just amazballs!! Garnish with the remaining herbs.

Green Thai Curry Poached Fish & Veggies

Green Thai Curry Poached Fish & Veggies

Serve & enjoy your Green Thai Curry Poached Fish & Veggies!!

Green Thai Curry Poached Fish & Veggies

Green Thai Curry Poached Fish & Veggies

Green Thai Curry Poached Fish & Veggies

Ingredients

  • Serves 4
  • Fish Filets- 1-1 1/2lbs firm white fish (I used snapper)
  • Onion- 3/4 cup thinly sliced
  • Carrot- 3/4 cup sliced
  • Celery- 3/4 cup chopped
  • Red Bell Pepper- 3/4 cup sliced
  • Yellow Bell Pepper- 3/4 cup sliced
  • Zucchini- 3/4 cup thinly sliced
  • Green Onion- 1/4 cup thinly sliced
  • Snow Peas- 3/4 cup
  • Garlic- 1-2 Tablespoons minced
  • Ginger- 1-2 Tablespoons minced
  • Coconut Milk- 2 15oz cans
  • Green Curry Paste- 2-4 Tablespoons
  • Soy Sauce- 2 Tablespoons
  • Oyster Sauce- 2 Tablespoons (optional)
  • Lime- 1-2 juiced
  • Olive Oil- 1-2 Tablespoons
  • Cilantro- small bunch chopped
  • Basil- small bunch chopped
  • Mint- small bunch chopped

Instructions

  1. Start by prepping your veggies, garlic & ginger.
  2. Heat a splash of olive oil in a large pot over medium high heat. Add the onions & carrots, give a stir & cook for 2-3 minutes.
  3. Add in the garlic & ginger, cook for about a minute.
  4. Add in the curry paste & cook 2-3 minutes stirring occasionally. This step really brings out the flavors so please don`t skip it!
  5. Stir in the coconut milk, soy sauce, oyster sauce & squeeze in the lime juice. Bring to a simmer.
  6. Add in the remaining veggies & give a stir.
  7. Nestle the fish filets down into the curry-veg broth & add about 3/4 of the herbs. Return to a gentle simmer, cover & reduce the heat to medium low. Allow to poach 7-10 minutes until the fish is just cooked through.
  8. Serve as is in bowls if you`re looking for more of a stew kinda thing or serve over steamed rice.
  9. Garnish with the remaining herbs.
  10. Serve & enjoy!!
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