Skip to main content

Fish Coconut Curry with Cauliflower & Sweet Potatoes

Fish Coconut Curry with 
Cauliflower & Sweet Potatoes

A "shoot from the hip" recipe Stan and I worked out for a quick, last minute dinner with stuff we had in our pantry and fridge. It's a fast, hearty, nourishing meal. We've been enjoying a lot of cauliflower lately, so this was a new way to enjoy it.


4 talapia fillets (any other tender, white fish will do)
2 cans coconut milk
1 large head cauliflower, or 1-1/3 small heads
3 sweet potatoes, medium size
1 TBL Mae Ploy Yellow Curry Paste, or to taste
2 TBL water
Garnish: something green, like a basil leaf

  1. Place fish fillets into a large saucepan on the stove. Pour coconut milk over the fish. In a small bowl blend curry paste with water until the paste is dissolved.
  2. Cut up cauliflower into florettes. Peel the sweet potatoes and cut into 1-inch cubes. Add to the pot of fish.
  3. Cover pot and bring to a boil. Once boiling, reduce heat to a simmer and cook until vegetables are tender, about 20 minutes.
  4. Stir the pot. Fish will break up into small flakes creating a wonderful texture for this dish.
  5. Serve in big bowls.


Comments

Popular posts from this blog

How to Freeze Avocados to Use in Smoothies

How to Freeze Avocados to Use in Smoothies
We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado!

6 avocados, ripe
6 TBL lemon juice, fresh-squeezed
6 sandwich-sized zip-loc plastic bags 
1 ice-cream scoop that measures 1/4-cup servings
1 large tray
Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to separate. The pit will stay in one half. You can easily remove the pit …

Easter Babies (Croatian Easter Bread Dolls)

Easter Babies
                                                    ******* Makes 12 Easter Babies
These Easter Babies (Croatian Easter bread dolls a.k.a.primorski uskrsne bebeare a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate. This lady uses naturally dyed eggs for her Easter babies.
If you're already making challa bread, use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).
Keto Pancakes.http://www.thetacticalkitchen.com/keto-pancakes/ Ingredients 1 cup almond flour2 tbsp coconut flour1 tsp baking powder1 tsp baking soda1/2 tsp sea salt4 eggs1/2 cup milk (whole full fat unpasteurized grass fed…you know the drill. Or coconut milk)1 tbsp coconut oil, melted (more for greasing your griddle or pan)1 tsp vanilla extract The How To’s Mix the dry ingredients together in a bowl.Mix the wet ingredients together in a bowl.Add the wet to the dry and whisk well.Refrigerate for about 10-20 minutes. If the batter is too thick just add a spoon full of milk at a time until it’s the proper consistency. It should be about as thick as a muffin batter.Heat your griddle to 350 degrees.Add some coconut oil to your griddle to keep the pancakes from sticking.Use a 3/4 oz ice cream scoop or a large tablespoon to drop the batter on the greased griddle.Cool for about 2-3 minutes then flip carefully and cook an additional 2-3 minutes.Keep warm in the oven until ready to serve.Top with…