I don’t know about you, but I think I’m still full from Thanksgiving. And Christmas is right around the corner, Lord have mercy. I’m trying to eat as light as possible between these two holidays, so I don’t tip the scale at an ungodly number. Fish is always good for the mind and body, but finding a new recipe is not always easy. I happen to love Thai Curry, so I made it with fish! It was not only super delicious, but also fast and easy. This will be my go-to recipe between the holidays from here on. I hope you follow suit, and give this a try!
What you’ll need:
- 1 pound fresh flounder (or other white fish)
- 2 tbsp butter
- 1 shallot, finely chopped
- 2 tbsp green (or red) curry paste
- 2 tbsp fish sauce
- 1 (13oz) can coconut milk
- juice of half a lime
- 2 tsp grated ginger
- chopped cilantro
In a skillet, add the butter and melt it over medium-high heat. Add the shallots and cook until tender, 3 – 5 minutes. Add curry paste and cook, while stirring, for 1 minute.
Stir in fish sauce, coconut milk, ginger and lime juice. Bring to a boil. Reduce heat and simmer for about 5 minutes. Add the flounder and stir. Continue cooking for another 5 – 7 minutes. Add chopped cilantro on top, and serve with rice of your choice.