Thai Fish and Vegetable Green Curry - Low Carb, Gluten Free, Dairy Free
Serves: 4
  • 2 teaspoons coconut oil
  • 2 cloves garlic, chopped
  • 1 1/2 cans coconut milk (full fat), 13.5 ounces per can
  • 2 tablespoons Thai green curry paste* (I use Thai Kitchen brand)
  • 1 1/2 tablespoons fish sauce*
  • 1/2 teaspoon ground turmeric
  • 1 pound fish fillets, cut into 1 1/2" to 2" chunks, can use any white fish that is not too fragile like cod or snapper
  • 1 medium onion, diced
  • 4 1/2" thick rounds of fresh ginger, unpeeled (Thai ginger or regular)
  • 1 red, yellow, or orange bell pepper, cut into 1 1/2" to 2" chunks
  • 1/2 pound broccoli, cut into florets, stems cut into small chunks
  • 2 Japanese eggplant or 1 small globe eggplant, about 1/2 pound, cut into 1 1/2" to 2" chunks
  • 2 medium carrots, cut into 1/4" rounds
  • 2-3 lemon grass stalks (optional), white ends lightly pounded (bruised) to release juices
  • Lime wedges for serving
  • *Note: Available in the Asian food section of many grocery stores.
  1. Add coconut oil and garlic to a pot large enough to hold all of the ingredients. Sauté garlic on medium low heat until golden. Stir in coconut milk, green curry paste, fish sauce, and turmeric. Bring to a boil and reduce heat to a simmer.
  2. Add fish and simmer until fish is just cooked through. Gently remove fish to a plate with a slotted spoon and set aside.
  3. Add onions and ginger and simmer for a minute or two until onions are partially cooked. Add bell pepper, broccoli, eggplant, and carrots and simmer until vegetables are almost tender. Add lemongrass and continue simmering until vegetables are tender when stuck with a fork.
  4. Add 1/2 cup of coconut milk or water if more liquid is needed. Add salt to taste.
  5. Remove lemongrass and ginger before serving.
  6. Serve with lime wedges on the side.
  7. Tastes delicious as is or with a little steamed jasmine rice (if you're eating carbs).
Recipe by Preheat to 350˚ at