GREEN CURRY FISH STEW

Name: GREEN CURRY FISH STEW
Cuisine: Asian, Thai
Ingredients: 2 tablespoons grapeseed oil (or other neutral oil); 1 small onion, diced (about 1½ cups); 1 medium zucchini, chopped; 1 clove garlic, minced Sea salt; ¼ cup green curry paste; Handful of bok choy or spinach, trimmed and roughly chopped; One 13½-ounce can full-fat coconut milk; 1 cup water or vegetable broth; 1 pound halibut or monkfish; 2 cups steamed rice; Handful of chopped cilantro; Several basil leaves, torn; 1 jalapeño, thinly sliced (optional)

2 steps

This flavorful weeknight dinner ends up being faster to throw together than it is getting Thai food delivered. It is a standby when I am craving those fresh, bright Thai curry flavors. Other veggies can be added to this, or switched out, depending on what you have on hand. Corn, cherry tomatoes, or Swiss chard would all make great additions.

Updated at: Wed, 16 Aug 2023 17:42:34 GMT

Nutrition balance score

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Ingredients

4 servings

2 tablespoonsgrapeseed oil

1 clovegarlic

¼ cupgreen curry paste

bok choy

or spinach, trimmed and roughly chopped

1 x 13.5 ouncecan full-fat coconut milk

1 cupwater

1 poundhalibut

2 cupsrice

thinly sliced, optional

Instructions

Step 1

Heat the oil in a heavy-bottomed pot over medium heat. Add the onion, cook for 2 minutes, then add the zucchini and cook for 8 to 10 minutes, until all of the veggies are soft and the zucchini is starting to brown around the edges. Add the garlic, season with salt, and cook for another 2 minutes. Add the curry paste, and stir to coat the ingredients. Add the bok choy, stir for about 1 minute, until it wilts slightly, and add the coconut milk and water.

Step 2

Add the fish and simmer for 8 to 10 minutes, until the fish is opaque. Ladle the soup into bowls over some rice, or serve the rice on the side and add it as you wish. Top with the cilantro, basil, and jalapeño, if using.