Coconut Fish Curry
When my dietitian suggested the FODMAP diet, my mind immediately went to all the things I wouldn't be able to have - naturally. And, while prioritizing my health, I thought "I've got this - do it for the cause!" Honestly, although I can't have dairy, onion, garlic, most grains, the list goes on, I've been quite surprised by what I CAN have and what is FODMAP free. I can have bamboo shoots and rice noodles, and citrus, and green beans (this one's surprising because typically legumes are not my IBS bod's friend). I've actually got quite a bit of options and opportunity to be creative - as I've been. So, still aiming for a flavorful, delicious meal, I made coconut fish curry full of curry powder, ginger, coconut milk, lime, and buttery haddock. Served over basmati with fresh cilantro, it's kind of perfect.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Makes: 4 servings
What You Need:
1 lb white fish (haddock or cod recommended)
1 can unsweetened coconut milk
2 tbsp curry powder
1 tsp ground ginger
1 tbsp coco aminos
2 tbsp pure maple syrup
juice of 1 lime
1/2 tsp kosher salt
1 cup cut green beans
1 8oz can bamboo shoots, drained
2 cups cooked basmati rice
1 lime cut into 4 wedges
fresh cilantro, roughly chopped
What You Do:
Combine curry powder, ground ginger, coco aminos, maple syrup, lime juice, and kosher salt.
Add 1 can of coconut milk and stir to combine. Fill the empty can with water, add to mixture and combine.
Pour mixture into a large skillet and turn on medium-high heat. Add bamboo shoots, green beans, and fish. Bring to a boil for 10-15 minutes until thickened to desire consistency and fish is cooked all the way, stirring occasionally. The fish will break into large chunks as you stir - this is okay.
Add any extra salt or maple syrup if needed to reach desired salty or sweet flavor. Serve over basmati rice with a lime wedge and fresh cilantro.
