Red Curry with Veggies and Fish

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Ingredients

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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

 

Instructions

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Prepare rice if you will be serving over rice.

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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.

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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.

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Serve over rice!

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