30-Minute Thai Red Curry with Fish made super quick and easy in your skillet! Serve it up with spaghetti squash, zucchini noodles, cauliflower rice or regular rice for an epic meal.
I generally get a massive hankering for Thai curry at least once a week. While I have no qualms about ordering takeout, it recently dawned on me that I can whip out a mean Thai curry in the same amount of time (or less) it takes to order and pick up takeout.
Because I generally have curry essentials on hand (canned coconut milk, curry paste, ginger, fresh vegetables, and a stock of animal protein), I turned over a new leaf to minimize my takeout obsession, and simply make the amazing meal at home. In less than 30 minutes. With super squeaky clean ingredients.
What I love about this Thai Red Curry with Fish, aside from the fact that its DELICIOUS is I know exactly what goes into it. It is soy-free, refined sugar-free, and gluten-free. I use organic produce and quality animal protein when I cook at home, which makes the meal ultra easy on the ol GI system.
Fish and seafood tend to be my protein of choice, but I also make this exact recipe with chicken often. I can also enjoy it when spaghetti squash or zucchini noodles instead of rice if Im feeling a lower carb situation.
Plus, whipping up a healthful, clean, yet insanely flavorful meal is the ultimate win. And we all need wins from time to time, right? RIGHT!