Fish and Vegetable Curry

This paleo curry recipe is a rich, satisfying dish that looks impressive on the plate and also reheats well the next day. If you prefer, you can add other vegetables to your taste, including mushrooms, onions, asparagus, or peppers. Chicken can also be used instead of the fish. Serve the curry over cauliflower rice.

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Fish and Vegetable Curry

Servings 2

Total Time: 35 minutes

Cook Time: 35 minutes

Nutrition Information

calories 380

carbohydrate 30g

protein 45g

fat 14g

Ingredients

  • 1 pound(s) fish fillets cut crosswise into 1" slices
  • 1 can(s) coconut milk, full fat (403 mL)
  • 2 tablespoon(s) red curry paste
  • 2 medium carrot(s) cut into thin matchsticks
  • 1/2 head(s) cabbage(s), red thinly sliced
  • 1 cup(s) cilantro, fresh chopped

Instructions

  1. Put coconut milk and red curry paste in a large sauté pan over medium heat. Cook for 3 minutes, stirring until combined.
  2. Add carrots and red cabbage to pan. Cover and simmer for 4-5 minutes.
  3. Add fish and simmer an additional 4-5 minutes, or until fish is fully cooked. Season with freshly ground black pepper and sea salt, if desired.
  4. Serve with fresh cilantro.

Comments

  1. Oh. My. Gawd. This is my all-time favorite Paleo Plan recipe EVER. You out-did yourselves on this one! This was so good, so easy, and so impressive. It heated up well for lunch the next day, too. I will definitely be making this meal again. And again. And again… :)

  2. Just wondering if have ever tried this with green curry? Im going to try making this for the first time tonight so will try it with the red curry, but I know I enjoy green and just wondered if the choice of curry was a personal preference or if the flavor goes better with the fish?

  3. I made this tonight, the taste is great! But my red cabbage turned the whole thing a weird shade of purple. It looks pretty . . . interesting. May try just normal cabbage next time.

  4. Will be making this tomorrow night alongside some grilled steak but will change it up with wild shrimp, green curry and green cabbage that I happen to have on hand – looking forward to it!

  5. I want to make this dish but I don’t have curry paste, can I use curry powder instead or it has to be with the paste? And I don’t have unsweetened coconut milk
    , can I use sweetened?

    1. Yajaira Romo – I wouldn’t use sweeteneed coconut milk – it might taste pretty weird. I’d just go get some canned coconut milk – unsweetened. And as for the paste vs powder, they’ll be different, but it might work. The paste is a lot more concentrated than the powder, so I’d use more of the powder probably.

  6. I made this last night but substituted the fish for chicken as I had it on hand. It was very very easy, fast and sooooo good! I added sliced baby bell peppers served it with steamed asparagas and over Cauliflower rice. YUMO! I have enough left over for lunch today!

  7. I made this yesterday and while it was good, I thought it tasted pretty bland overall. I think I used enough curry but I used reduced fat coconut milk instead of full fat; would that make a difference? I’d love to try making this again! Any advice?

  8. Great dish. The family loved it.my husband does not like coconut so I added some vegetable stock for a larger batch. I added sweet onions and mushrooms. I also used regular cabbage because that’s what I had. I could not find the curry paste so I just used curry seasoning.

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