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AIP Paleo Coconut Fish Curry
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Servings: 6
Ingredients
  • 1 small white onion - diced
  • 4 cloves garlic - minced
  • 2 tsp Thai basil
  • 1 tsp dried lemongrass
  • 3 lime leaves
  • 1 tbsp fish sauce
  • 1 tbsp coconut vinegar
  • zest of 1 lime
  • 1.5 tbsp lime juice
  • 2 tbsp cilantro stems
  • 1 can coconut milk
  • 2 medium-sized parsnips - peeled and cut into ¼ inch cubes
  • ½ inch ginger root - peeled and minced
  • 1 lb white fish (cod, halibut, tilapia - cut into 4 oz filets)
  • 2 tbsp coconut oil
  • ½ tsp sea salt
  • ¼ tsp cinnamon
  • 1 tbsp dried curry leaves
  • ½ tsp turmeric
  • 2 cups chicken broth
Instructions
  1. In a pot boil parsnips for 20 minutes or until softened - drain, set aside
  2. Melt coconut oil in pan on medium heat
  3. Add onion and garlic to pan - sauté until translucent
  4. Stir in ginger then add turmeric, cinnamon, cilantro stems and fish sauce - stir
  5. Add chicken broth, lime juice, lime leaves, curry leaves, lemongrass, thai basil, coconut vinegar - stir, cover and let simmer for 10 minutes
  6. Add 1 can coconut milk - stir, cover and simmer for another 10 minutes
  7. Then place fish filets into pan with sauce, cover and let simmer for 8 minutes
  8. Once cooked, remove fish, strain sauce with a mesh strainer into a bowl and add strained sauce back to pan
  9. Add boiled parsnips and fish to pan
  10. Serve
Recipe Notes

Tools:
cutting board
knife
zester
strainer
vegetable peeler
mesh strainer