Thai Green Coconut Curry
 
 
Author:
Ingredients
  • 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
Instructions
  1. Heat a generous dollop of avocado oil in a dutch oven over medium heat.
  2. Stir in the diced garlic, onion and ginger, cook until the onions soften, about 3-5 minutes.
  3. Add in the turmeric, red pepper flakes, and chickpeas, stirring to lightly brown the chickpeas, about 10 minutes.
  4. Using a wooden spoon crush some of the chickpeas to release starches to thicken the broth.
  5. Stir in two cans of coconut milk and vegetable broth.
  6. Add the tilapia loins (they can still be frozen) and broccoli florets.
  7. Bring to a slight simmer, do not boil.
  8. Stir in the Thai Green Curry (adjust amounts to taste)
  9. Season with kosher salt and pepper to taste
  10. Once the tilapia and broccoli have cooked through (the tilapia will break into larger chunks), stir in the handfuls of baby spinach.
  11. 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/