Donna's Tilapia and Shrimp Thai Green Curry

Hello to Everyone!  January for us is a month of restoration, meditation and rejuvenation.  Tonight's Thai Curry meal has so many healthy ingredients and comes together quickly once you have everything chopped and ready to stir fry.  This recipe was inspired by a red thai curry recipe from the Simpletarian that I significantly updated with green curry, garbanzo beans, gingerroot, shrimp and lime juice, etc.  Served over rice, it was a deliciously filling meal for Sunday dinner.  Cheers!  Donna:

Donna's Tilapia and Shrimp Thai Green Curry

(Inspired by Simpletarian’s “Thai Curry with Tilapia and Shrimp”)

Ingredients:

1 Tablespoon canola oil

½ pound green beans, washed, stems removed and cut into quarters

12 baby carrots, sliced into quarters lengthwise

1 red pepper, cut into slices and then into halves

One 16 ounce can garbanzo beans, drained and rinsed well

2 Tablespoons gingerroot, grated

One 13-1/2 ounce can coconut milk

1 Tablespoon Thai green curry paste

1 Tablespoon lime juice

1 teaspoon salt

1-1/2 pounds tilapia (about 4 fillets)

½ pound cooked shrimp, size 26/30

¼ cup cilantro leaves, chopped

2 Tablespoons chives, chopped

Method:

Heat a large stir-fry pan on High heat.  Add oil and heat until hot.  Add green beans and onions and cook for about 5 minutes; then add carrots and red pepper and saute until crisp-tender.  Mix together the curry paste and coconut milk and add to pan.  Add lime juice, salt and tilapia, mixing well.  Cover and cook for 5 minutes or until fish is cooked through (and easily breaks into pieces).  Add shrimp and cook through for another minute until heated through.  Serve over rice.

Serves 4 – 6.

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