Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

Serves: 4-6

Prep time: 20 mins

Cooking time: 30 mins

Ingredients

  • 2 tbsp lemongrass, crushed
  • 1 clove garlic, crushed
  • 1 tbsp grated ginger, or paste
  • 2 long green chilli, deseeded and thinly sliced
  • 1 cup packed fresh basil leaves
  • 2 tbsp coconut oil
  • 2 tsp ground cumin
  • ½ tsp ground black pepper
  • 1 tsp pink rock salt
  • 1 tbsp fish sauce
  • 1 lg sweet potato, cut into 1cm cubes
  • 1 lg carrot, cut into 1 cm cubes
  • 1 small eggplant, cut into 1 cm cubes
  • 1 large zucchini, cut into 1 cm cubes
  • 1 cup green beans, strung and halved
  • 2 heads of boy choy or same of spinach leaves
  • 750g or 4 lg fillets of Basa fish, or white fish, cut into 2cm cubes
  • 1 can (400g) coconut cream or milk

Method

  • In a blender (or with a mortar and pestle) grind lemongrass, chillies, garlic, ginger and basil leaves.
  • Heat coconut oil in a pan and add paste mixture, cumin, salt and pepper and fry stirring for 2 minutes.
  • Add 1 cup water, fish sauce, sweet potato, carrots, eggplant and beans and simmer 15-20 minutes (until soft).
  • Add zucchini and bok choy (or spinach) and stir until tender, about 5 minutes.
  • Add fish and simmer until cooked, about another 5 minutes.
  • Stir in coconut cream/milk and stir while heating through.
  • Serve hot with cauliflower rice, creamy mashed cauliflower or your preference.

Notes


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