Thai curries are always so fragrant; this recipe makes use of homegrown, fresh and aromatic herbs and, combined with the creamy indulgence of the coconut milk, makes for a delicious curry. Paired with jasmine rice or noodles (or broccoli/cauliflower rice for a lower carb option), it will definitely be a meal that satsfies the whole family, or a meal that makes everyone jealous in the office when it is reheated!
Macros per portion (based on 3 servings): 286kcal; 31.4g protein, 20.1g carbs, 9.9g fat
- 1 large red bell pepper (approximately 200g), roughly chopped
- 75g red onion, diced
- 3 large zucchinis, sliced (approximately 650g)
- 2 medium cloves of garlic, crushed
- 2 tbsp Thai red curry paste
- 1 can lite coconut milk
- 1lb cod (I used Trader Joes frozen wild Alaskan cod pieces which I had defrosted the night before)
- 8 leaves of fresh basil, chopped
- 3 stalks of fresh lemongrass, chopped
- 2 tsp Sriracha
- Place a large, non-stick pan over a medium heat and add the red onion and garlic. Cook until soft and then add the zucchini and red bell pepper. Reduce the heat and cook for about 10 mins, stirring frequently to ensure all the vegetables are cooked.
- Once the vegetables are soft, but still holding their shape, remove from the heat and set the vegetables aside.
- In the same pan, add the cod to and cook over a low/medium heat until the fish is white and cooked through.
- Add the curry paste, basil, lemongrass and Sriracha and combine with the cod.
- Add the vegetables back to the pan with the curry paste and cod and pour in the can of coconut milk. Bring the pan to the boil and reduce the heat to a simmer.
- Cook for between 20 and 25 minutes, stirring frequently to ensure the sauce is well-combined, thickening and none of the vegetables are sticking.
- Remove from the heat and enjoy!