I don't usually look too closely at the nutritional values for my recipes, other than to make sure the software has calculated them correctly. But the nutritional profile for this recipe caught my eye. The amount of protein is higher than the carbs, even with a load of veggies and sweetener in it. You can lower the amount of carbs further if you leave out the sweetener or use a low carb sweetener.
The creamy coconut lime sauce is flavorful thanks to full fat coconut milk. If you are using a light coconut milk or homemade coconut milk, you can replace some of the water with more coconut milk. A good portion of the water will evaporate as you simmer the sauce. To add more flavor to the sauce, replace the water with veggie or fish broth. A little extra can also come from a pinch of cayenne (for heat) and a drop or two of fish sauce.
I recommend using a white fish that is tender and easy to poach, like cod, halibut, flounder, or sole. If you're using frozen fish, let it thaw a bit in the fridge before using it in the recipe so it stays tender and you don't overcook it.
I keep frozen cauliflower rice on hand, microwave it or sauté it and let the sauce do the rest of the flavoring, however feel free to use any rice recipe you prefer. And if you have extra coconut milk, this recipe goes great with coconut cauliflower rice.
A quick note about curry seasoning: I avoid the pre-packaged curry paste and the like due to additives. Instead I find a curry powder that I know I can handle, which in my case is little to no black pepper since I have a slight allergic reaction to it. Most curry powder is made with turmeric, coriander, and cumin, so you can also make your own curry powder.
Coconut Lime Fish Curry
Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 small yellow onion trimmed, peeled, and diced into small pieces
- 2 garlic cloves peeled and minced
- 1 teaspoon grated ginger optional
- 2 teaspoons curry powder
- ¼ teaspoon salt
- 13.5 ounces coconut milk full fat
- 4 ounces water or veggie or fish broth
- 1 teaspoon lime zest
- 2 tablespoons lime juice or to taste
- 1 tablespoon honey or maple syrup or other sweetener; add more or less to taste
- 1 medium red bell pepper cored and cut into bite-size pieces
- 8 ounces green beans trimmed and cut into bite-size pieces
- 20 ounces cod fish or similar white fish sliced into servings, 4 to 8 pieces
Instructions
- Preheat a stock pot or large sauce pan over a low-medium heat.
- Add the olive oil and then the onions. Sauté for about 5 minutes or until the onions become translucent.
- Add the garlic, ginger, salt, and curry powder to the onions and sauté for a few minutes, stirring to coat the onions.
- Add the coconut milk and water and simmer for a few minutes, stirring to blend.
- Add the lime juice, zest, and honey and blend with a spoon.
- Add the red pepper and green beans and simmer for a few minutes or until they are tender on the outside but still firm.
- Add the fish pieces to the curry and simmer for about 4 minutes or until they are gently cooked.
- Serve with cauliflower rice, slices of lime, and cilantro.
- Store leftovers in the refrigerator for a few days.
Nutrition
Cauliflower Rice
Ingredients
- 24 ounces Cauliflower rice fresh or frozen; about 2 bags of frozen, I like this brand
- 1 to 2 tablespoons avocado oil or other oil
- 2 garlic cloves peeled and crushed or minced
- ½ teaspoon salt
Instructions
- Warm up a frying pan on low to medium heat, and then add the oil.
- Add the garlic and sauté for a minute or so.
- Add the cauliflower and sauté for 5 to 10 minutes, or until cooked but not too soft or soggy.
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