Curry may be my favorite dish to make, and turns out it’s one of the easiest and most delicious! I have made so many varieties of curry (green curry, red curry, curry with chicken, shrimp, fish, etc). I always have the main ingredients on hand because it’s usually the dish I turn to when I’m not sure what to make for dinner. Not only is it light and healthy, but you can mix and match the protein and veggies that go in it so it’s never boring!

I recently discovered Lemongrass. Now, beware, I use the paste. This is only because I did not want to add yet another grocery store to my usual 4 I frequent on my weekly shopping trips. It saves time and money because the paste lasts for months (if you don’t use it up too fast!). I’m loving this added flavor in my curries!

I love to make this recipe in a big wok, so I am never worried that the abundant amount of veggies I use will not fit. My philosophy is that there are never too many veggies! It’s a great way to get the volume and feel like you are eating a huge portion of food without the added calories.

When the curry is done, I love to serve it over rice. My favorite is Trader Joe’s Brown Jasmine Rice. This one takes a while to cook, so when I’m in a hurry, I usually have Trader Joe’s frozen white Jasmine Rice on hand, which only takes 3 minutes to cook in the microwave.

Here’s how to make the Lemongrass Coconut Curry

Ingredients:

• 2 Servings Mahi Mahi fillets (cut into cubes)
• Assorted Veggies (I like mushrooms, carrots, broccoli, and onions, but you can add whatever veggies you would like!)
• 1 Garlic clove (or 1 tsp garlic powder)
• 1 tsp Ginger (I use powder)
• 1 tsp Sesame Oil (optional, or you can add olive oil- I like the flavor of sesame oil in asian dishes)
• Pinch of Salt
• 1-1 1/4 cup Low-fat Coconut Milk (canned)
• 1 Tbs Lemongrass paste
• 1-2 Tbs Red Curry Paste 
• 1 tsp Fish Sauce
• Spices (I like to use a variety of curry powder, turmeric, and garam masala- add in a few dashes of each or more for desired flavor)

Directions:

1. Spray a wok or large pan with cooking spray and heat on medium. Optional- add 1 tsp sesame oil.
2. Add assorted veggies, garlic, ginger, and salt to the pan. Stir and cook for 5-8 minutes, or until veggies are browned a bit.
3. Add coconut milk, lemongrass paste, curry paste, fish sauce, and spices. Beware with the curry paste- start with 1 Tbs and add more for desired taste. Stir to combine all ingredients.
4. Add Mahi Mahi and stir. Let simmer on medium-low heat until fish is cooked through (10-12 minutes).
5. Remove from heat and serve with Jasmine Rice.