Thai Green Curry with Fish: A Lighter Alternative

Thai green curry is a delicious and fragrant dish that is beloved by many. Traditionally made with rich coconut milk and heavy meats, this curry can be a bit heavy on the stomach. But fear not! There is a lighter alternative that is just as tasty – Thai green curry with fish.

Using fresh fish instead of heavy meats not only reduces the calorie count but also adds a lightness to the dish that is perfect for those looking for a healthier option. The delicate flavor of fish pairs beautifully with the aromatic green curry paste and creamy coconut milk, creating a dish that is both comforting and refreshing.

Ingredients:

• 1 lb white fish fillets (such as cod or tilapia)
• 2 tbsp Thai green curry paste
• 1 can coconut milk
• 1 cup chicken or vegetable broth
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, sliced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• Fresh basil leaves, for garnish
• Steamed rice, for serving

Instructions:

1. In a large skillet, heat some oil over medium heat. Add the Thai green curry paste and cook for 1-2 minutes until fragrant.
2. Add the coconut milk and broth to the skillet and bring to a simmer.
3. Add the sliced bell pepper, zucchini, and carrot to the skillet and let cook for 5-7 minutes until softened.
4. Gently place the fish fillets into the skillet and let cook for 5-7 minutes until cooked through.
5. Stir in the fish sauce and brown sugar, adjusting to taste.
6. Serve the Thai green curry with fish over steamed rice and garnish with fresh basil leaves.

This lighter alternative to traditional Thai green curry is perfect for those looking for a healthier option without compromising on flavor. Give it a try and enjoy the light and refreshing taste of this delightful dish!