Any variety of garden vegetables will work in this flavorful Thai curry. Try sweet onions, cauliflower, cabbage, green beans, and mushrooms. Kaffir lime leaves can be found at your local Asian market. They are very inexpensive and can be frozen. I keep a few small bags in the freezer and then take them out to use as I need them. Kaffir lime leaves look somewhat similar to bay leaves and will give your curry an authentic Thai flavor. Fish only takes about 3 minutes to cook, so be sure to add it last! Enjoy this fish curry with cooked white or brown jasmine rice for a complete meal.
Ingredients
1 tablespoons
extra virgin olive oil
1 medium
onions
chopped
4 medium
carrots
sliced diagonally
5 cloves
garlic
crushed
1 teaspoons
turmeric powder
1 cans
coconut milk
1 cups
water
(or fish or chicken bone broth)
4
kaffir lime leaves
4 teaspoons
Thai red curry paste
2 tablespoons
fish sauce
½ teaspoons
Herbamare
2 medium
zucchini
sliced in half lengthwise and then cut into rounds
2 small
red bell peppers
seeded and cut into 1-inch pieces
2 medium
tomatoes
chopped
2 pounds
halibut
skin removed and cut into cubes
½ cups
Thai basil
thinly sliced