The biggest challenge with having both parents working and young kids is how to put a healthy meal on the table that the whole family will love. I made this quick coconut fish curry for dinner today in less than 5 minutes and the whole family loved it. This dish is inspired by the Thai green curry which I absolutely love!
This recipe is perfect for using leftover chicken or fish. In my case, I used leftover broiled snapper from the day before to make this coconut curry. It’s a great fish stew because it was not ‘fishy’ but it contained fish flavor, and it had a good dose of vegetables.
Which coconut milk you use depends on what you are trying to do. Coconut milk has a lot of calories so if you want your underweight kids to get some calories you could use whole coconut milk. I used light coconut milk as it had almost 75% less fat than the whole coconut milk.
The kids loved it and wolfed down their portions. It was such a joy to watch the 10 month old eat the veggies and the fish and enjoy eating the flavors of coconut and basil. My 3 year old said it was really yummy and ate her stew as is – no rice.
Recipe (Serves 2 adults, 1 preschooler and 1 baby with a healthy appetite, we also had a little left over)
1 tsp olive oil
1 shallot, diced
2 garlic cloves
2 cups frozen vegetable mix (bean, peas, corn, and carrots)
2 cups fish pieces
1 can light coconut milk
½ cup cut basil leaves
Salt to taste
1) Dice the shallot and garlic.
2) Heat a sauce pot on medium heat and add the olive oil.
3) Toss in the shallot and garlic and sauté for 30 seconds.
4) Add the frozen veggies and sauté for 2-3 minutes till they are cooked. You can use fresh but adjust the cooking time as needed to cook them through.
5) Add the fish and the coconut milk and the basil leaves and bring to boil.
6) Add salt per taste.
7) Serve with brown rice or white rice.