Thai Green Coconut Curry
- Avocado oil
- 4 garlic cloves diced
- 1 yellow onion chopped
- 1 2-inch piece of ginger peeled and minced
- 1 1/2 tsp turmeric
- 1 tsp red pepper flakes
- 1 540 ml can of chickpeas
- 2 13.5 oz 400 ml full fat coconut milk
- 1 cup vegetable broth
- 4 tilapia loins frozen 400 g
- 6 oz 170 gms broccoli floret
- 3 heaping tbsps Thai Green Curry
- Kosher salt and pepper
- 2 heaping handfuls fresh baby spinach
- Jasmine Rice
- Heat a generous dollop of avocado oil in a dutch oven over medium heat.
- Stir in the diced garlic, onion and ginger, cook until the onions soften, about 3-5 minutes.
- Add in the turmeric, red pepper flakes, and chickpeas, stirring to lightly brown the chickpeas, about 10 minutes.
- Using a wooden spoon crush some of the chickpeas to release starches to thicken the broth.
- Stir in two cans of coconut milk and vegetable broth.
- Add the tilapia loins (they can still be frozen) and broccoli florets.
- Bring to a slight simmer, do not boil.
- Stir in the Thai Green Curry (adjust amounts to taste)
- Season with kosher salt and pepper to taste
- Once the tilapia and broccoli have cooked through (the tilapia will break into larger chunks), stir in the handfuls of baby spinach.
- Prepare the jasmine rice as per instructions, spoon into a bowl and ladle the curry over top.
Recipe by Just a Smidgen at https://justasmidgen.com/2024/09/24/thai-green-seafood-coconut-curry/
3.5.3251