Coconut Fish Curry

This recipe is from the Klar Brothers' Bistro YouTube Show with Ken and Kevin. Join the Klar Brothers on January 8th as they make this recipe! Learn more about healthy habits and have a laugh together. The Brothers are on a mission to help people make healthy "recipes so simple even a dude can make it."

Ingredients:

1. 2 Cups Light Canned Coconut Milk

2. 1 Tablespoon Thai Red Curry Paste

3. 1 1/2 Tablespoon Fish Sauce (Thai fish sauce preferred)

4. 2 Cups Button Mushrooms, Sliced

5. 2 Cups Red Bell Peppers, Diced

6. 1 lb Small, Raw, Peeled, and Deveined Shrimp

7. 1 lb Tilapia, Largely Diced

8. 3/4 Teaspoon Salt

9. 2 Cups Mung Bean Sprouts

10. 1 Cup Basil Leaves (Thai basil, if possible)

11. 2 Teaspoon Lime Juice

Instructions

In a large sauce pain, combine the coconut milk with the Thai red curry paste and fish sauce, and bring to a boil. Add the mushroom and red peppers and simmer for about 3 minutes. Season the shrimp and fish with salt, add to the simmering coconut milk, and simmer very gently for 2 to 4 minutes. Add the mung bean sprouts, basil, and lime juice and return to a very brief boil to heat through. Divide into 4 equal size portions about 2 1/2 cups per serving.

Tip:

Coconut milk is lactose-free. Coconut milk is sodium and cholesterol free. As long as you use a little light coconut milk, there are a variety of health benefits.