Quick Thai Coconut, Fish and Vegetable Curry
Hello, my friends. Sharing a quick, everything-from-the-farmers-market, 10-minute dinner with you today – an easy fish and vegetable coconut curry.
I feel like I cycle in and out of spontaneous dinner posts depending on what else is going on in my life. When I’m very busy, I get anxious about having enough to share with you, so I get myself into hyper-planning mode. Having recipes planned out means that I can relax knowing I have stuff already lined up. Then when I have time to take a few breaths, I tend to relax the planning and share more what’s-on-my-table recipes. Especially now that the sun stays out late so I don’t have to worry about setting up lighting for photos.
I’m always happy and zen when I am blogging this way. And at its core, I think a food blog is meant to just feel like an intimate peek into a friend’s kitchen.
This curry is a typical weeknight dinner for us and it doesn’t really matter what goes in. It’s the base that matters – curry paste, coconut milk, a splash of soy sauce. Everything else is flexible. I throw in peppers, zucchini, eggplant, any greens, corn on the cob, broccoli, cauliflower, sweet potatoes, regular potatoes, squash – any in-season vegetable from the farmers market or my crisper drawer/freezer. And then I round it out with some protein.
That’s how I like to eat, with meat adjacent to vegetables and not the other way around. It’s cheaper, too – a more economical way to feed a family. Here, two thin tilapia filets from the freezer stretch to make six meals.
Keeping the meat/fish part (the most costly part) in check offsets my enthusiastic produce spending (because me at the farmer’s market).
Vegetarians, feel free to swap in tofu (very yummy here), and celiacs can use gluten-free tamari in place of soy sauce. Something for everyone, and the kids love it.
I accompany it with rice, and for the little ones I mix a spoonful of natural yogurt in – this binds the rice together and helps them feed themselves, it quickly reduces the rice to a kid-friendly temperature, and offers a cooling counterpoint to the slightly spicy meal. Mamas, try it.
I always keep a few Thai curry pastes in my fridge. They last a really long time. Green is my favourite but is the spiciest, too much for the littlest mouths I’m feeding. Yellow is mild and red is medium. Try them all and find your favourite.
In the #dinspiration series, there’s just one photo per post, I’m sorry it is word heavy! Hope you’re having a lovely week.
- 2 tbsp grapeseed or other cooking oil
- 1/4 cup red curry paste
- 2 14- oz cans coconut milk
- 1 tbsp soy sauce
- 4-5 cups of any peeled chopped veggies (I used asparagus, purple carrots, and rapini)
- 2 skinless filets of fish about 6 oz each, and pretty much anything goes - I used thawed-from-frozen tilapia
- Mint or cilantro to serve (optional)
- Heat oil in a large pot over medium heat. Add curry paste and cook for about 2 minutes, until fragrant and a shade darker. Slowly whisk in coconut milk and then soy sauce. Add veggies - slower cooking vegetables first, quick-cooking veggies last. (I gave the carrots a few minutes more than the asparagus and chopped rapini).
- Add the fish and cook until just opaque and flaky, which is just a few minutes for thin tilapia filets. Serve with herbs as desired.