I order some delicious chicken curry takeout from a local Indian restaurant almost weekly. It’s one of my favorite meals, but I must admit it’s not the healthiest of dinner choices. The curry sauce is thickened with heavy cream and butter, which are both inflammatory foods. In an effort to lighten the negative effects of my favorite mid-week meal, I decided to make my own version with more veggies, no dairy, and flaky whitefish instead of chicken. It was so delicious!
When I made this dish, it was met with skepticism from my fellow diners.
“Fish? In a curry? Why is the sauce green? Are you sure it’s supposed to look like that?”
Well, that night they learned a very important lesson – that Erynn is always right 🙂 After we all sat down to try this strange green fish curry, everybody exclaimed in unison “Wow, this is actually really good!”
The best part is that it was so easy. And there are relatively few ingredients when compared to other curry recipes. We all agreed that this recipe was definitely worth repeating. I hope you enjoy it as much as I did!
- 1/2 tablespoon of coconut oil
- 3 or 4 cod fillets
- 1 cup of sliced mushrooms
- 1 zucchini, sliced
- 1 big handful of sugar snap peas
- 1/2 cup of chopped green onions
- 2 teaspoons of minced garlic
- 1 tablespoon of turmeric
- 2 teaspoons of ground ginger
- 4 teaspoons of gluten free coconut aminos
- 1 can of coconut milk (13-ish ounces)
- 1/4 cup of chopped cilantro
- 2 tablespoons of lime juice
- Salt and pepper to taste
- Heat the coconut oil in a large skillet on medium heat. Sear the cod fillets on both sides (about 3 minutes per side).
- Add the mushrooms, zucchini, garlic, peas, and green onions and saute until softened.
- Add the coconut milk, turmeric, ginger, coconut aminos, and lime juice and simmer for about 5 minutes until the sauce is hot and the fish is cooked through.
- Stir in the cilantro, salt, and pepper.
- Garnish with extra cilantro, green onions, and a lime wedge.