Thai Fish Curry & Bok Choy

Posted by Jennifer Whalland on


White fish is a great protein source which is full of vitamins and essential minerals. Red curry and coconut cream give this dish a spicy and silky Thai flavour, and bok choy adds a healthy, mild crunch. Choose any firm white fish that you wish.

Serves 4 (single serve: 1 protein, 1 fat, 1 vegetable)


  • 1 tablespoon coconut oil or avocado oil
  • 2 tablespoon red curry paste
  • 350 ml coconut cream
  • 240 ml water
  • 1 tablespoon fish sauce
  • 900 grams white fish fillets, cubed
  • 450 grams bok choy, thinly sliced
  • salt to taste


Heat the oil in a large saucepan, add the curry paste, and fry on moderate heat for 2-3 minutes to activate the spices. Add the coconut cream, water, and fish sauce and bring to a boil. Carefully add the fish pieces and reduce the heat. Simmer for 10 minutes.
Add the bok choy and cook for another 3-4 minutes. Serve in large bowls.
Spinach is also a great substitute for bok choy.

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