A delicious Thai Curry dish filled with fresh vegetables, sustainable white fish and loads of flavor. An easy to make meal - perfect for weeknight dinners.
1 can light coconut milk
2 tbsp Thai Red Curry Paste
2 tbsp Fish Sauce
2 tsp finely minced fresh lemongrass
1 tbsp packed brown sugar
1.5 cups chopped sustainable MSC Certified white fish (I used sole)
6 whole leaves of fresh Thai Basil
2 cups baby spinach
2 cups broccoli florets
1 cup sliced carrots
*1 cup of any other vegetable – sweet potato, bamboo shoots, bokchoy etc.
Lime Wedges (optional)
In a wok or sauce pan whisk together coconut milk, red curry paste, lemongrass, brown sugar and fish sauce over medium heat.
Add broccoli, carrots and other vegetables, cover and cook for 10 minutes (or until vegetables are tender).
Add fish, thai basil and spinach and cook for another 5-10 minutes or until fish is no longer translucent.
Serve with basmati rice and lime wedges.
Kerrie is a blogger, traveller, and mom of twin boys.