Skip to Content

Green Curry with Fish

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.

Fish Green Curry with Vegetables - an easy 30-Minute curry recipe with whitefish, broccoli, zucchini, and green beans | TheRoastedRoot.net

 

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:

Recipe Highlights:

  • 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).

Fish Green Curry with Vegetables - an easy 30-Minute curry recipe with whitefish, broccoli, zucchini, and green beans | TheRoastedRoot.net

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)!

Fish Green Curry with Vegetables - an easy 30-Minute curry recipe with whitefish, broccoli, zucchini, and green beans | TheRoastedRoot.net

Recipe Adaptations:

  • 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:

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 @TheRoastedRoot on Instagram!

 

Fish Green Curry with Vegetables - an easy 30-Minute curry recipe with whitefish, broccoli, zucchini, and green beans | TheRoastedRoot.net

Fish Green Curry

Yield: 3 to 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A quick and easy 30-minute curry recipe with white fish, green beans, broccoli, and zucchini

Ingredients

For Serving

  • coconut milk yogurt
  • chives

Instructions

  1. 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.
  2. Add the broccoli and green beans, cover, and return to a gentle boil. Cook, stirring occasionally, 3 minutes.
  3. 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.
  4. Serve with white rice (or brown rice, wild rice, or cauliflower rice), chives, and yogurt (I use coconut milk yogurt)!
Nutrition Information:
Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 395Total Fat: 24gUnsaturated Fat: 0gCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 34g
Healthy Vegetarian Meal Plan for the week of 09.06.2020 - a plant-=based meal plan with gluten-free and vegan options
Previous
Vegetarian Meal Plan 09.06.2020
20-Minute Vegetable and Sausage Skillet with zucchini, carrots, and bell pepper
Next
20-Minute Vegetable and Sausage Skillet

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Marlies

Sunday 20th of September 2020

I made this with brown basmati rice and mahi mahi I had in the freezer and it was delicious! My fiance and I both loved it. I'm excited to have leftovers for a few lunches this week 😋

Julia

Monday 21st of September 2020

Oooh that sounds amazing! I'm so happy you made it! Thanks for letting me know, Marlies! xoxo

This site uses Akismet to reduce spam. Learn how your comment data is processed.