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Pineapple Fish Curry
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Cuisine:
Thai
Keyword:
Curry, fish
Servings:
4
Ingredients
1 1/2
lb
Mahi Mahi or other fish, cut into large chunks (approx 2/3-inch cubes)
2
cans
Native Forest full fat coconut milk
1
large can of pineapple chunks or 1 lb of fresh pineapple chunks (even better)
2
large potatoes, peeled and cut into small chunks
1
red bell pepper, diced
1/2
red onion, sliced
1
tsp
freshly grated ginger
1/4
cup
cilantro, roughly chopped
3
cloves garlic, minced
1
tbsp
cumin
2
tsp
coriander
salt and pepper to taste
coconut oil
Instructions
Boil a pot of water on the stove
While water is coming to a boil, prep the potatoes and place them in boiling water
Boil the potatoes in a pot of water until they're slightly tender.
In another pot, saute garlic and ginger in 1 tsp of coconut oil for 1 minute
Add cumin and coriander and saute for 1 min
Add in the onion and bell pepper and saute until tender
Add in the fish and sear on all sides
Pour in coconut milk and pineapple chunks
Bring to a boil and then simmer with the lid on for 5 minutes.
salt and pepper to taste
top with cilantro
Notes
By Thyroid Loving Care. Adapted from
Ancestral Chef