Thai Style Fish or Shrimp Curry
This has a delicious sauce that is fast and easy to make. I usually have most of the ingredients on hand.
1 can coconut milk (I look for the kind that does not contain stabilizers and thickeners)
1 small lemon, (juiced)
Lemon zest
½ tsp. red chili flakes
½ cup onion
3-4 cloves of garlic
1 thumb size piece of ginger (peeled)
2 Tbsp. Fish Sauce
1 tsp. ground Turmeric
½ tsp. Coriander
1-2 Tbsp. Honey
1 ½ cups of cherry tomatoes, cut in half
1 cup of pineapple cut into small chunks
1 lb. fish (talapia, cod or pealed shrimp)
Garnish
Lime wedges
Handful of chopped fresh cilantro
1/3 cup toasted shredded coconut unsweetened
Crush garlic and peal, chop ginger into smaller pieces and gtate the lemon peal for the zest. Place all ingredients (except tomatoes, pineapple, and fish) into the blender and blend until smooth. Pour into saucepan and heat gently. When simmering add pineapple and tomatoes. Cut fish into 4 portions and add to sauce, simmer gently until fish flakes (about 5-7 minutes).
Meanwhile, heat heavy pan on medium and gently brown coconut, stirring frequently until lightly toasted. Remove from heat. Serve with millet or noodles( japanese buckwheat noodles are more alkaline) and garnish with coconut, lime and cilantro.
This has a delicious sauce that is fast and easy to make. I usually have most of the ingredients on hand.
1 can coconut milk (I look for the kind that does not contain stabilizers and thickeners)
1 small lemon, (juiced)
Lemon zest
½ tsp. red chili flakes
½ cup onion
3-4 cloves of garlic
1 thumb size piece of ginger (peeled)
2 Tbsp. Fish Sauce
1 tsp. ground Turmeric
½ tsp. Coriander
1-2 Tbsp. Honey
1 ½ cups of cherry tomatoes, cut in half
1 cup of pineapple cut into small chunks
1 lb. fish (talapia, cod or pealed shrimp)
Garnish
Lime wedges
Handful of chopped fresh cilantro
1/3 cup toasted shredded coconut unsweetened
Crush garlic and peal, chop ginger into smaller pieces and gtate the lemon peal for the zest. Place all ingredients (except tomatoes, pineapple, and fish) into the blender and blend until smooth. Pour into saucepan and heat gently. When simmering add pineapple and tomatoes. Cut fish into 4 portions and add to sauce, simmer gently until fish flakes (about 5-7 minutes).
Meanwhile, heat heavy pan on medium and gently brown coconut, stirring frequently until lightly toasted. Remove from heat. Serve with millet or noodles( japanese buckwheat noodles are more alkaline) and garnish with coconut, lime and cilantro.
