Thai fish curry with bok choy and green peas
Sirt food rich thai curry recipe that can be done with homemande curry paste or store bought red curry paste.
- 1 tbsp extra virgin olive oil
- 300 ml coconut milk (can)
- 100 ml low sodium chicken or vegetable broth
- 1 tbsp fish sauce
- 2 kaffir lime leaves
- 400 g fish fillets (try to chose fish with mild flavor like snapper, cod, halibut or tilapia)
- handful snow pea
- 1 chili of your choice (I used jalapeno) for garnish
- handful parsley or coriander fresh leaves for garnish
- 2 bok choy
- handful kale, roughly torn
Curry paste (can be replace with red curry paste from store)
- 1/2 small red onion
- 3 cm fresh ginger, minced
- 4 bird eye chilies, chopped (you can add more if you like spicy food)
- 2 garlic cloves minced
- 2 lemongrass stalks, chopped or 2 kaffir lime leaves, chopped
- 2 tbsp coriander, chopped
- 2 tsp turmeric
- 2 tsp extra virgin olive oil
- 1/2 cup buckwheat
- 1 tsp turmeric
- Blend all curry paste ingredients together in the blender until smooth. (Skip this step if you are using ready red curry paste bought in store).
- Heat olive oil in the wok and add 3 tbsp of red curry paste (if bought in store) or blended curry paste (if made at home). Saute about 2-3 minutes.
- Slowly pour coconut milk into curry paste, continuously stirring the mixture. Add broth. Stir and bring to boil on a low heat. Add kaffir lime leaves, fish sauce and pieces of fish.
- Simmer on low heat about 2 minutes.
- Add snow pea, kale and bok choy. Cover and simmer another 5 minutes.
- Add parsley or coriander and carefully stir.
- Cook buckwheat according to the packet instruction with 1 tsp of turmeric. Drain and set aside.
- Put buckwheat on the bottom of the bowl. Add curry soup with pieces of the fish. Garnish with chopped coriander/parsley and diced chili of your choice.Enjoy!