Made with barramundi, the firm white-fleshed fish common in Southeast Asia and becoming increasingly available in the U.S., this simple green fish and vegetable curry is packed with nutrients. Serve it over brown rice or whole grain rice noodles.
Note: Look for Thai curry paste, such as the Thai brand, in the ethnic food aisle of large chain grocery stores.
TIME: 20 minutes
MAKES: 4 servings
2 to 6 teaspoons green Thai curry paste (or to taste)
1 (14-ounce) can coconut milk
2 cups chicken broth
2 cups broccoli florets, cut into 1-inch pieces
1 small green bell pepper, cut into 1 ½-inch strips
2 cups snow peas, cut in half
2 filets (about 12 ounces) barramundi, cut into 1-inch chunks
2 scallions, thinly sliced (white and green parts)
1/3 cup chopped fresh cilantro (optional)
Place the curry paste (2 teaspoons for a very mildly spicy dish, more if you like a bit of heat) in the bottom of a medium saucepan. Add a bit of the coconut milk, and whisk to mix. Add the remaining coconut milk and chicken broth, stir and bring to a simmer. Add the broccoli and bell pepper, stir, and simmer 1 minute. Add the peas and fish, stir, cover, and simmer 2 minutes, until the fish just begins to fall apart. Stir in the scallions and cilantro and serve hot over rice or pasta.
I encourage Arthritis Today readers to try this new fish. It has a sweet, buttery flavor that is a cross between snapper, halibut and striped bass. It’s rich in omega-3s, has no mercury, antibiotics or hormones and is being sustainably raised.
You can learn all about it at: www.TheBetterFish.com.