Servings: 2 servings
Protein: 8g
Calories: 553
Ingredients
- 2 tsp coconut oil
- 2 green onions including the whites, sliced and divided
- 1 large garlic clove, minced
- 1 tbsp ginger, grated or minced
- 1/2 serrano pepper, thinly sliced optional
- salt and pepper
- 2 tbsp Thai green curry paste
- 1 cup chicken broth or stock
- 1 can coconut milk (if using light milk, reduce chicken stock to 2/3 of a cup)
- 2 tsp lime zest plus juice of the lime
- 1/2 green bell pepper, sliced into bite sized strips
- 1 cup cooked basmati rice
- 1/4 cup fresh cilantro, chopped
Choose Your Own Adventure - Cod and Carrot Thai Coconut Curry
- 16 oz cod, rinsed, seasoned with salt and pepper
- 2 medium carrots, sliced into thin coins
Choose Your Own Adventure Chickpea and Sweet Potato Thai Coconut Curry
- 1 can chickpeas, rinsed and drained
- 1/2 large sweet potato, peeled and cut into bite sized pieces
- 1/2 head broccolini, cut into bite sized pieces optional
Instructions
- Prep all of your ingredients and arrange on a cutting board near the stove. Heat a medium skillet over medium heat for about 3 minutes. Add coconut oil and allow to melt fully.
- Add the sliced white portion of the green onions and some of the green parts to the pan (save a small amount of the green for garnish) along with the minced garlic, ginger and thinly sliced serrano pepper. Season with salt and pepper. Sauté gently for about a minute to release fragrance. Add 2 tbsp of Thai green curry paste and toss it with the garlic and onion, allowing the fragrance to develop for another 30 seconds.
- Add chicken broth or stock and the entire can of coconut milk (shake the can well before you open it, you should be able to hear the liquid as you shake). Stir gently to combine. Add 1-2 tsp of lime zest and the juice of half a lime to start. Allow the mixture to come to a gentle simmer, about 4 minutes (reduce heat a tad to keep from boiling). Taste and adjust ginger and lime zest to amp up flavor. Add salt if needed.
- For Cod and Carrot Thai Coconut Curry:Add the sliced carrots to the curry broth and allow to simmer for 8 minutes. Meanwhile, rinse the cod, pat dry and season with salt and pepper. Nestle the fish into the pan so that it is mostly submerged. Allow to simmer for 6 minutes. Add the green bell pepper and simmer for 2 more minutes. Test the fish and carrots for doneness. Divide cooked basmati rice between two dishes and top each with your curry. Garnish with chopped cilantro, remaining green onion parts and a squeeze of fresh lime juice on top and serve. **For added protein, add a half can of drained and rinsed chickpeas to the broth when you add the carrots.
- For Chickpea and Sweet Potato Curry:Once your broth is simmering, add an entire can of rinsed and drained chickpeas and your sweet potato chunks. Allow to simmer for 6-8 minutes. Test the sweet potatoes for doneness. Add the bell pepper and broccolini (if using) and simmer for 3 more minutes. Divide cooked basmati rice between two dishes and top each with your curry. Garnish with chopped cilantro, any remaining green onion and a squeeze of fresh lime juice to serve.
Notes
NOTE: Nutrition facts shown for this recipe are just for the curry base - 553 calories per serving and 8 g of protein. Adding 16 oz of cod and 2 medium carrots will add 40g of protein and 211 calories to each serving (about 750 calories and 48g protein total per serving). Using the chickpea/sweet potato/broccolini recipe adds 12g of protein and 215 calories per serving (also 750 calories and 20g of protein per serving).
Nutrition
Serving: 1cup | Calories: 553Cal | Carbohydrates: 33g | Protein: 8g | Fat: 46g | Saturated Fat: 40g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 466mg | Potassium: 592mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2745IU | Vitamin C: 32mg | Calcium: 85mg | Iron: 7mg
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