Red Curry with Veggies and Fish
1 tablespoon sesame oil
1 cup of shallots and/or onion, diced
3 scallions, chopped
1 tablespoon freshly grated ginger
2 cloves garlic minced
1 stick lemongrass, chopped fine (optional)
1/2 of a 4 oz jar red curry paste
14 oz can full fat, unsweetened, coconut milk
1 cup water (or broth instead of using miso paste below)
1 tablespoon Braggs liquid aminos
1 tablespoon fish sauce
1.5 pounds of your favorite white fish (I used flounder)
1 bunch kale destemmed and chopped
1 head boy choy, chopped
Additional veggies that you have around like sliced carrots, green beans, snap peas, spinach, etc.
1 tablespoon miso paste
zest and juice of one lime
chopped fresh basil and/or cilantro for topping
Prepare rice if you will be serving over rice.
In a large heavy-bottomed pot, heat the sesame oil on medium.. Add the shallots/onions, scallions, ginger, garlic and lemongrass and sauté until the onions are starting to brown, about 5 minutes. Add the curry paste and continue to sauté for another minute, being careful not to burn.
Add the coconut milk, water/broth, aminos, and fish sauce and bring to a simmer. Add the fish and veggies, and simmer until fish is cooked through.
Just before you are ready to serve, add the miso paste, lime zest and juice, and chopped herbs.
Serve over rice!