Green Curry Fish and Veggie Chowder

 

Sim20190817_115614.jpgple, fresh and flavorful.  This is a dairy-free and paleo chowder that borrows flavors from green curry.  You can use just about any fish in this, or shrimp.

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You can also include whatever vegetables you have on hand.  It’s a really flexible recipe and super easy and quick to pull together. Here, I used carrots from the garden, celery that was beginning to look a little sad in the fridge, and frozen peas.  Sweet potatoes add a nice contrast to the hot curry, but you can use white potatoes here as well.  Spinach was thrown in at the end as a leafy green embellishment.

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It all bubbles away happily on the stove and is ready in about 20 minutes.  I use coconut milk and almond milk as the chowder base.  This is not very thick, but could easily be boosted in texture with an added tablespoon of arrowroot starch.

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Green Curry Fish and Veggie Chowder

1 T. olive oil

1/2 of a yellow onion, chopped

1 sweet potato, diced small

4 stalks of celery, diced

2 carrots, diced

2/3 c. canned full fat coconut milk

1 c. unsweetened almond milk

1 heaping t. green curry paste

1/2 lb of cod, halibut or shrimp

1/2 c. frozen peas

handful of fresh baby spinach

 

Heat a dutch oven or stock pot over medium heat.  Add the oil and saute the onion 5 minutes, until soft.  Add the rest of the vegetables and stir, cooking 5 min more.  Add the canned coconut milk and almond milk.  Stir in the green curry paste.  Cover and simmer for 10 minutes.  Add the fish.  Cover and cook 5 minutes more.  Add in the frozen peas.  Cover and cook another 5 min.  Toss in the fresh spinach and stir in just before serving.

Serves 4

 

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