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  • Writer's pictureLexi Mestas

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:

  1. Combine curry powder, ground ginger, coco aminos, maple syrup, lime juice, and kosher salt.

  2. Add 1 can of coconut milk and stir to combine. Fill the empty can with water, add to mixture and combine.

  3. 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.

  4. 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.

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