Green curry with fish, zucchini, green beans, and broccoli is a super quick and delicious curry in a hurry recipe! This easy recipe can be made nightshade-free and keto.
In 2019, I spent the first three weeks of September in Whitefish, Montana, which ended up being a profound growing experience. I did the trip completely alone, met some amazing people with whom I still keep in touch, and spent my time going on hikes, checking out the gorgeous scenery, doing yoga, and going to Farmer’s Markets.
That trip is what inspired this recipe – in fact, I made this while I was there and have been holding onto it for almost a year!
I was perusing one of the local grocery stores and noticed a sizeable whitefish fillet in the seafood section, which had been freshly caught the day before in Whitefish Lake.
Being the fish obsessed human I am, I immediately knew I wanted to make curry with it. So curry it up, I did!
Here’s what you need to know about this recipe:
Recipe Highlights:
- This fish green curry requires right around 30 minutes to make, including chopping the vegetables and fish!
- Grain-free, gluten-free, soy-free, DELICIOUS
- Can easily be turned into yellow or red curry (see Recipe Adaptations below)
- Packed with all your essential nutrients – healthy fat from the coconut milk, lean protein from the white fish, vitamins and minerals from the veggies, and easily digestible carbs from the white rice (or make it low-carb by using cauliflower rice).
What Type of Fish Should I Use?:
Many, many types of fish will work for this recipe. My top recommendations are cod, halibut, salmon, and tilapia. You can also opt for shrimp! While I haven’t tested the recipe with other types, I can’t think of a type of fish or seafood you shouldn’t use.
So let’s make it!
How to Make Fish Green Curry:
Add the coconut milk, green curry paste, and grated ginger, lime juice and fish sauce to a large pot or skillet with a deep rim. Stir well, cover, and bring to a full boil.
Add the broccoli and green beans, cover, and return to a gentle boil. Cook, stirring occasionally, 3 minutes.
Add the zucchini and chopped fish. Cover and continue cooking at a gentle boil until fish is cooked through and vegetables reach desired done-ness, about 7 to 10 minutes.
Serve with white rice (or brown rice, wild rice, or cauliflower rice), chives, and yogurt (I use coconut milk yogurt)!
Recipe Adaptations:
- If you tolerate onions and garlic, add 1/3 cup chopped yellow onion and 3 cloves garlic, minced.
- Make it grain-free and keto by serving with cauliflower rice or zucchini noodles
- To make recipe nightshade free, omit the green curry paste and blend the coconut milk with 2 ounces fresh basil.
- Turn it into red curry or yellow curry by swapping the green curry paste for red curry paste or yellow curry powder
- Use salmon, tilapia, shrimp, pork, or chicken!
More Healthy Curry Recipes:
- One-Skillet Ground Turkey Curry with Rice
- Thai Paleo Panang Curry
- 30-Minute Chicken Green Curry
- Nightshade-Free AIP Curry
- Chicken Massaman Curry
- 30-Minute Thai Green Curry with Avocado
Green fish curry for the win!
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If you make this Green Fish Curry, please feel free to share a photo and tag@The.Roasted.Root on Instagram!
Fish Green Curry
Ingredients
- 1 (15-ounce) can full-fat coconut milk
- 2 Tbsp green curry paste
- 1 1-inch nub fresh ginger, peeled and grated
- 2 Tbsp fresh lime juice
- 1 to 2 Tbsp fish sauce to taste, optional
- 1 medium crown broccoli chopped
- 2 cups green beans chopped
- 1 medium zucchini squash chopped
- 1 1/2 to 2 pounds white fish such as cod, tilapia, or halibut
- sea salt to taste
For Serving
- coconut milk yogurt
- chives
Instructions
- Add the coconut milk, green curry paste, and grated ginger, lime juice and fish sauce to a large pot or skillet with a deep rim. Stir well, cover, and bring to a full boil.
- Add the broccoli and green beans, cover, and return to a gentle boil. Cook, stirring occasionally, 3 minutes.
- Add the zucchini and chopped fish. Cover and continue cooking at a gentle boil until fish is cooked through and vegetables reach desired done-ness, about 7 to 10 minutes.
- Serve with white rice (or brown rice, wild rice, or cauliflower rice), chives, and yogurt (I use coconut milk yogurt)!
I made this with brown basmati rice and mahi mahi I had in the freezer and it was delicious! My fiance and I both loved it. I’m excited to have leftovers for a few lunches this week 😋
Oooh that sounds amazing! I’m so happy you made it! Thanks for letting me know, Marlies! xoxo