In an attempt to eat healthier, I decided to make a curry with lots of green vegetables: broccoli, string beans and bok choy (always a winner, in my book). You can easily adjust this recipe to accommodate your tastes, picking vegetables that are in season and a protein of your choosing (tofu, fish, chicken, etc.) I made my recipe with a mysterious whitefish fillet called hake, which I don’t believe I’ve had before — but it was interestingly light and tasty.
Coconut Curry with Greens
3 tbsp oil (I prefer sunflower)
3 tbsp red curry paste
5 kaffir lime leaves, torn
3 tbsp palm sugar
5 tbsp fish sauce
1 can coconut milk
1 cup chicken stock
1 lp fish fillet (hake), cut in pieces
1 small head of broccoli florets
handful of string beans, chopped
1 head bok choy, sliced
kaffir lime leaf, sliced for garnish
4 red chilis, de-seeded and chopped
Heat the oil in wok and fry the curry paste and lime leaves until fragrant. Add the fish sauce and palm sugar. Slowly add the chicken stock and coconut milk; bring to boil. Taste to make sure salty, spicy, sweet and sour. Reduce to simmer and add pieces of fish. Add broccoli and string beans, and allow to steam. When nearly cooked, add pieces of bok choy and red chili. Stir, and serve over jasmine rice.