This Coconut Fish Curry with Broccoli is a perfect way to warm up on a cold day. Healthy and easy to make, this curry is ready in 30 minutes. I'll show you my trick that makes this curry extra tasty and not too fishy.
1small leek, tough green parts removed and thinly sliced
1tablespoonvegetable oil or coconut oil
3medium potatoes, scrubbed clean and cubed
1lbwhite fish, such as swai, catfish, tilapia, or cod, chopped into 1 inch pieces
½head broccoli, cut into bite-sized florets
3tablespoonscilantro and/or thai basil, chopped
1medium carrot, julienned or thinly sliced
Garnish: Chopped basil, cilantro, chives, chili peppers, or peanuts
Instructions
Prepare the sauce: In a large bowl, combine the coconut milk, vegetable broth, curry powder or paste, chili paste, lime juice, and fish sauce. Add a chopped thai chili if you like things spicy. Mix together.
Heat the vegetable oil or coconut oil in a large wok or pan. Add the sliced leeks and cook for 1 minute on high heat. Add the potatoes and about half the sauce, enough to cover the potatoes. Bring to a boil, and then allow it to simmer until the potatoes are cooked, about 10 minutes, stirring every few minutes.
Add the broccoli, cilantro and basil, and the rest of the sauce, and bring to a boil, and then simmer for about 2 minutes, or until broccoli is crisp tender, stirring every few minutes to make sure everything gets fully cooked.
Add the cubed fish and the julienned carrots. Bring to a boil and cook for about 2 minutes, or until the fish is fully cooked. Garnish with your favorite toppings - basil, cilantro, chives, chili pepper, or peanuts. Serve hot in a bowl over rice, if desired.