Curry has many ingredients, but once you gather everything together and chop a few items, it’s real easy from there - and fast! This is one of my favorite curries to make, especially in the summer when it’s hot and you can sweat a bit. It’s adapted from a Bon Appétit recipe. It’s very herbaceous and colorful and has a rich source of spices that stimulate the digestion and help with weight loss and even joint pain. Pile some extra fresh herbs on top with wedges of lime and you have a perfectly balanced meal with all 5 food flavors - pungent, sweet, sour, salty, and bitter.
Thai Seafood Curry
You can substitute several of these items - use tilapia or shrimp as your seafood or a combination of two would be great (halibut, although pricey, is perfect in this), use a red chili for the fresno pepper if you like spice, use soba noodles instead of rice, or make vegetarian with zucchini and green beans added in (although the seafood gives it a wonderful flavor you won’t have otherwise!). Whatever you do, don’t use tempeh - it was a big, huge downer.
1 Tbsp coconut oil
1 red bell pepper, large chop
3 shallots, chopped
1 red fresno pepper, fine chop
1 in. piece ginger, grated
2 limes, use zest (~1.5 tsp), squeeze one lime for 2 Tbsp juice & reserve other
8-10 shakes of fish sauce
3 tsp red curry paste (maybe 4 if you like it spicy)
1 can UNsweetened coconut milk
½-¾ lb fresh fish; halibut, tilapia, shrimp work well or a combo
½ C each basil and cilantro, chopped (think about thai basil)
Saute first 4 ingredients on medium heat for 5 minutes until peppers soften. Add next 4 ingredients (with lime zest and juice) and stir well. Add coconut milk ½ can at a time, stirring often to get spices well blended and simmer while stirring about 5 minutes. Lightly season fish or shrimp with salt and pepper and add. Simmer until just cooked through about 5 minutes more. Add most of both herbs, stir to incorporate 1 minute, then serve hot in bowls with ½ cup rice, more herbs on top, and a wedge of lime.