You can make this with chicken or beef, but I had Tilapia filets defrosted, and I used to get curried fish at the local Thai restaraunt all the time. I didn’t use any traditional ingredients, you can totally play around with it depending on what you have on hand. I decided to use a bunch of green foods. Kale being the super food, along with zucchini, and peas. You don’t have to use peas if you are strictly staying away from legumes, but I had a bag of frozen organic peas and decided to throw them in the mix. The peas made it thicken a bit as it cooked longer, and gave it a sweetness to counter some of the hot spice…it was kinda nice. Once again, Kalustyan’s makes a wonderful spice mix with their Thai Green Curry. I would experiment with different vegetables. The main structure is just the spice mix with coconut milk.
- 2 Cans Trader Joe’s Coconut Milk
- 1/2 package of Kalustyan’s Thai Green Curry spice mix.
- 1 Zucchini, Sliced
- 1/2 Cup Peas
- 1-2 cups Kale
- 1/2 Onion, chopped
- 2 Garlic Cloves, Chopped
- 1-2 tbsp Ginger Powder
- 4-5 Basil Leaves
- 2 Tilapia filet’s [Or Chicken, Or Beef]
In a pot, melt 1 heaping tablespoon of coconut oil. Add the Onions, Garlic, and Zucchini to the pan. Saute for a few minutes, and then add the peas, and kale. Saute for another minute or two, then pour in the coconut milk and stir in the seasonings. Let everything simmer for a few more minutes, and then place the tilapia filet’s in the pot so that they are sitting halfway submerged in the rest of the mix, cover, and simmer until the fish is cooked through.