Ingredients
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2 tablespoons Coconut Oil
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Cherry Tomatoeshand full
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2/3 Glass Frozen Green Peas
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1/2 Onions
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Fish7 OZ (200 gram)
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1.5 tablespoons Yellow Curry Paste
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250 ml Coconut Cream
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broccoli
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Fresh Ginger
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1/2 tablespoon Fish Sauce
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Red Chili*optional
Directions
This Thai fish in yellow curry is not a part of the Mediterranean cuisine. We are using local Mediterranean veggies to give it the Mediterranean twist. The use of veggies from the Mediterranean kitchen along with Thai curry and coconut cream makes it’s a surprisingly tasty dish.
I like to use amberjack, white grouper or sea bass, however, you can use any kind of white fish. I am using cherry tomatoes to replace the sugar in the dish. I also added broccoli and green peas.
Make sure the coconut cream you use does not contain any preservatives or anything other than coconut and water. For the yellow curry also make sure you are using one without preservatives.
To make it a real part of a low carb meal I advise to use it on a cauliflower rice.
Steps
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1
Done
5 minutes
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CUT VEGETABLES1. Cut the cherry tomatoes to half or more depending on the size of them. Chop 1/2 onion, a slice of fresh ginger and a nice broccoli floret. |
|
2
Done
3 minutes
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Preparation1. Pre-heat coconut oil in a pan and add 1.5 TBSP of Yellow curry paste. Stir fry until aroma develops and lower the heat. |
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3
Done
10 minutes
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ADD THE FISH AND VEGETABLES1. Add the Onions, ginger, and broccoli and red chilli and stir. Let it boil for a few minutes until the broccoli softer a little bit, about 5 min. |
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4
Done
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FINISH COOKINGAdd the green peas and fish sauce stir well and let it boil for another 1-2 min. Server hot with cauliflower rice |
