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
- 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.
- Cut up cauliflower into florettes. Peel the sweet potatoes and cut into 1-inch cubes. Add to the pot of fish.
- Cover pot and bring to a boil. Once boiling, reduce heat to a simmer and cook until vegetables are tender, about 20 minutes.
- Stir the pot. Fish will break up into small flakes creating a wonderful texture for this dish.
- Serve in big bowls.