1 tablespoon coconut oil

2 celery stalks, diced

2 carrots, peeled and diced

1 cooking onion, diced

1” knob of ginger, minced

1 jalapeno, diced

2 yellow potatoes, peeled and cut into 1/2 “cubes

1 handful green beans, trimmed and cut into 1/2″ pieces

3 tablespoons green Thai curry paste

1 bottle (236 ml) clam juice

1 can  coconut milk (398ml)

3 cups vegetable or fish stock

227 grams  white fish, cut into 1″ pieces

1 cup scallops,  100-150 count

1 cup corn kernals

2 tablespoons fish sauce

1/2 cup chopped cilantro

Garnish: lime wedges, fresh herbs (mint, basil or cilantro)

  1. Place a medium pot over medium heat and add coconut oil, celery, onion, ginger and jalapeno. Cook for 8 min. stirring occasionally until vegetables are soft and translucent.

  2. Add potatoes, green beans, curry paste, clam juice, coconut milk, vegetable stock and stir until the curry paste dissolves. Bring to a simmer and cook until potatoes are fork tender.

  3. Add  fish,  scallops and corn and bring back to a simmer until fish is cooked through, about 5 min.

  4. Stir in fish sauce and cilantro.

  5. Serve  garnished with more herbs (basil, mint, and cilantro) and a lime.

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