One thing that keeps us going strong on our low-carb way of eating is variety!! LOTS of variety!!! I love both trying new recipes and developing new recipes (and Mr. Dreamy LOVES being the guinea pig, lol). And sometimes inspiration for a new dish comes practically out of nowhere -- like this Thai Fish Curry!!
I took some mahi mahi out of the freezer for dinner with no real commitment in mind of what I would make. I had a couple errands to run -- one to the vet to pick up a bag of dog food and then a quick trip into our small town, local grocery store for our weekly produce. There I found some, starting to look sad, colored peppers on clearance -- then the inspiration struck -- I thought of a dish we tried last fall for Spaghetti Squash Curry from Paleo Pot. We liked it real well but at the time I thought I would prefer it made with cauliflower made into cauli-rice instead of the spaghetti squash and some protein added in to make it more of an all inclusive kind of dish (actually the second time I made that dish I added shrimp to it) -- oh, and veggies - lots of veggies were a must. THAT was what my fish would become!!
And it was D.E.L.I.C.I.O.U.S! Won't be waiting too long before I do it again with shrimp. There are some awesome looking leftovers for Mr. Dreamy to carry to work -- if they stick around long enough, lol!!
Thai Fish Curry
1-2 limes
1 Tbsp olive oil
1/2 chopped onion
1/2 large red, yellow or orange pepper (or a combination of), diced
1 jalapeno, diced
1 Tbsp minced peeled fresh ginger
2 tsp Thai red curry paste (Thai Kitchen brand is what I use)
1 13.66 fl ounce can unsweetened coconut milk minus 1/2 cup reserved for cauli-rice
1 Tbsp fish sauce
16 ounces firm white fish fillets (I am using Mahi Mahi that was on sale) - you could also use shrimp or a combination of fish and shrimp
1/4 c chopped fresh cilantro
1 Tbsp minced peeled fresh ginger
2 tsp Thai red curry paste (Thai Kitchen brand is what I use)
1 13.66 fl ounce can unsweetened coconut milk minus 1/2 cup reserved for cauli-rice
1 Tbsp fish sauce
16 ounces firm white fish fillets (I am using Mahi Mahi that was on sale) - you could also use shrimp or a combination of fish and shrimp
1/4 c chopped fresh cilantro
1/4 c chopped green onion (both white and green parts)
1/4 c chopped fresh basil
1/2 red, yellow or orange pepper chopped
1/4 c chopped fresh basil
Finely grate peel from 1 lime and juice. Set peel and juice aside. If desired, cut second lime into wedges for garnish. Heat olive oil in large saucepan over medium-high heat. Add chopped onion, diced bell pepper, jalapeno, and minced ginger; sauté until onion is tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, lime peel, and lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish or/and shrimp with salt and pepper. Add fish or/and shrimp to curry sauce. Return to very gentle simmer and cook just until fish or/and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Serve over Thai Cauli-Rice (recipe below) garnished with cilantro, green onion and basil and with lime wedges, if desired. Serves 6. Without cauli-rice, each serving contains 187 calories, 6.9g carbs, 1.1g fiber = 5.8g net carbs
Thai Cauli-Rice
1 medium head cauliflower, pulsed in food processor until ”rice-like” or grate on large side of a box grater
1 Tbsp olive oil
1/2 onion chopped 1/2 red, yellow or orange pepper chopped
1/2 c chicken stock
reserved 1/2 c unsweetened coconut milk
1 Tbsp red curry paste
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
In a small saucepan, bring the reserved coconut milk, and chicken stock to a simmer. Prepare cauliflower and microwave in a plastic wrap covered dish for 5 minutes (add a couple Tbsp water to assist with steaming). Meanwhile in a skillet, saute onion and peppers in olive oil. Once the coconut milk and stock is simmering, whisk in the curry paste. Bring it back to a simmer then reduce heat and stir occasionally. Now add the prepared and drained cauliflower rice to the onion and pepper mixture, adding more olive oil if necessary to prevent the "rice" from sticking. Season with garlic, salt, and pepper, then add coconut milk mixture, stirring well. Serve with Thai Fish Curry or add cooked chicken or shrimp to make a meal in a bowl. Garnish with chopped cilantro, basil, green onions and/or lime wedges. Serves 6. Each serving contains 77 calories, 7.83g carbs, 3.0g fiber = net carbs 4.83g. Eaten with the Thai Fish Curry, each serving is 264 calories and 10.63g net carbs of absolute deliciousness!!
