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I was never really happy with how my Thai curries turned out until this one. It's pretty easy, for how good it is, and the fish completely falls apart and just becomes part of the whole experience. Serves at least 2.


6 C vegetables like broccoli, carrots, cabbage, cauliflower, zucchini, mushroom, chopped in small pieces (not more than about 3/4"). carrots especially must be thinly sliced to cook quickly enough

2 tilapia filets (from frozen is fine, but they should be thawed before cooking. If they're not thawed ahead of time, a half hour or so in a bowl of cold water should do it)

1 can coconut cream or milk (I get coconut cream from Trader Joe's, I guess it's a little creamier)

2 T green or panang curry paste (Mae Ploy is really good, which you can order online or buy from an Asian food store, it's a big tub and pretty cheap)

1 T fish sauce (you can substitute soy, but it's not really the same)

2 t coconut sugar or other sweetener (optional, but really good)

1/2 C fresh basil (optional, but really good)


Put about half the cream or milk into a hot frying pan - the thick half. If your can of milk is separated, scoop out the solid part and use that. Heat on high until the milk starts to bubble and hopefully separate into clear oil and a white part. Stir in the curry paste and fry it for a minute or two. Stir in the rest of the milk, the fish sauce and sweetener. Add the chopped vegetables and the fish. You can leave the fish in un-chopped fillets, just get them close to the bottom of the pan and covered with vegetables. Put a lid on the pan and leave it for five minutes, maybe stirring for once in the middle. After five minutes, the fish should be flaky and fall apart easily when you stir, and the vegetables should be cooked...but feel free to test them and cook a bit more if everything doesn't seem done. 


Stir in basil at the last minute and serve over a little brown rice, cauliflower rice or whatever.


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