Green curry with fish, zucchini, green beans, and broccoli is a super quick and delicious curry in a hurry recipe! This easy recipe can be made nightshade-free and keto.
In 2019, I spent the first three weeks of September in Whitefish, Montana, which ended up being a profound growing experience. I did the trip completely alone, met some amazing people with whom I still keep in touch, and spent my time going on hikes, checking out the gorgeous scenery, doing yoga, and going to Farmer’s Markets.
That trip is what inspired this recipe – in fact, I made this while I was there and have been holding onto it for almost a year!
I was perusing one of the local grocery stores and noticed a sizeable whitefish fillet in the seafood section, which had been freshly caught the day before in Whitefish Lake.
Being the fish obsessed human I am, I immediately knew I wanted to make curry with it. So curry it up, I did!
Here’s what you need to know about this recipe:
- This fish green curry requires right around 30 minutes to make, including chopping the vegetables and fish!
- Grain-free, gluten-free, soy-free, DELICIOUS
- Can easily be turned into yellow or red curry (see Recipe Adaptations below)
- Packed with all your essential nutrients – healthy fat from the coconut milk, lean protein from the white fish, vitamins and minerals from the veggies, and easily digestible carbs from the white rice (or make it low-carb by using cauliflower rice).
What Type of Fish Should I Use?:
Many, many types of fish will work for this recipe. My top recommendations are cod, halibut, salmon, and tilapia. You can also opt for shrimp! While I haven’t tested the recipe with other types, I can’t think of a type of fish or seafood you shouldn’t use.
So let’s make it!
How to Make Fish Green Curry:
Add the coconut milk, green curry paste, and grated ginger, lime juice and fish sauce to a large pot or skillet with a deep rim. Stir well, cover, and bring to a full boil.
Add the broccoli and green beans, cover, and return to a gentle boil. Cook, stirring occasionally, 3 minutes.
Add the zucchini and chopped fish. Cover and continue cooking at a gentle boil until fish is cooked through and vegetables reach desired done-ness, about 7 to 10 minutes.
Serve with white rice (or brown rice, wild rice, or cauliflower rice), chives, and yogurt (I use coconut milk yogurt)!
- If you tolerate onions and garlic, add 1/3 cup chopped yellow onion and 3 cloves garlic, minced.
- Make it grain-free and keto by serving with cauliflower rice or zucchini noodles
- To make recipe nightshade free, omit the green curry paste and blend the coconut milk with 2 ounces fresh basil.
- Turn it into red curry or yellow curry by swapping the green curry paste for red curry paste or yellow curry powder
- Use salmon, tilapia, shrimp, pork, or chicken!
More Healthy Curry Recipes:
- One-Skillet Ground Turkey Curry with Rice
- Thai Paleo Panang Curry
- 30-Minute Chicken Green Curry
- Nightshade-Free AIP Curry
- Chicken Massaman Curry
- 30-Minute Thai Green Curry with Avocado
Green fish curry for the win!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Green Fish Curry, please feel free to share a photo and tag@The.Roasted.Root on Instagram!
Fish Green Curry
- 1 (15-ounce) can full-fat coconut milk
- 2 Tbsp green curry paste
- 1 1-inch nub fresh ginger, peeled and grated
- 2 Tbsp fresh lime juice
- 1 to 2 Tbsp fish sauce to taste, optional
- 1 medium crown broccoli chopped
- 2 cups green beans chopped
- 1 medium zucchini squash chopped
- 1 1/2 to 2 pounds white fish such as cod, tilapia, or halibut
- sea salt to taste
- coconut milk yogurt
- Add the coconut milk, green curry paste, and grated ginger, lime juice and fish sauce to a large pot or skillet with a deep rim. Stir well, cover, and bring to a full boil.
- Add the broccoli and green beans, cover, and return to a gentle boil. Cook, stirring occasionally, 3 minutes.
- Add the zucchini and chopped fish. Cover and continue cooking at a gentle boil until fish is cooked through and vegetables reach desired done-ness, about 7 to 10 minutes.
- Serve with white rice (or brown rice, wild rice, or cauliflower rice), chives, and yogurt (I use coconut milk yogurt)!