Long sunny days call for tropical flavors like coconut and lime, light flaky fish and seriously simple meals.
And this recipe right here –> is packed with delicious earth grown food so it couldn’t be more perfect for your healthy lifestyle.
A fresh creamy and bright broth poaches the delicate white fish and tender pink shrimp while infusing it with the quintessential Asian flavor trio of ginger, garlic and chili. Edamame imparts a wonderful bean-y texture while the wilted spinach adds a healthy dose of vitamins and minerals.
I like to serve this fish curry simply with rice or potatoes but it could be eaten solo as well.
Since this meal contains only quick-cooking ingredients, you can whip it up in less than a half hour. Seems manageable even on the busiest week night, right?
Add it to your repertoire!
Remember cooking healthy meals regularly is all about being prepared! Grab my free e-book to learn more about setting yourself up to be prepared to cook healthy delicious meals week after week.
And…. coming soon! My Earth Grown Food Challenges. Stay Tuned 🙂 and Keep ON making health your #1 priority.
- 2 tablespoon rapeseed oil
- 2 tablespoon ginger, sliced
- 2 garlic cloves, sliced
- 1-2 dried chili peppers, cut into thirds (optional for heat)
- 4 spring onions, cut into quarters
- 1 cup coconut milk
- 1 cup vegetable or fish broth
- 1 cup edamame (I use frozen)
- 1 lb white fish such as cod or hake, cut into 2 inch pieces
- ½ lb shrimp, shelled and butterflied
- 2 handfuls spinach
- juice of 2 limes
- sea salt to taste
- In a large heavy bottomed pan, heat oil over medium low heat.
- Add the ginger, garlic, chili and spring onions and sauté for about 4 minutes or until fragrant.
- Turn up the heat to high and add the coconut milk, broth, and edamame.
- Bring to a boil and then turn down to a bubbling simmer.
- Add the white fish and shrimp, and cook for about 4-5 minutes or until the shrimp turn pink.
- Add the spinach and lime juice and a few pinches of sea salt to taste.
- Turn off the heat and stir to wilt the spinach
- Serve with mashed potatoes or rice.