Cod with Thai Green Curry and Baby Bok Choy

You could use any white flaky fish for this recipe like Mahi, Grouper or even Halibut . You could also substitute out the fish for seafood like shrimp, scallops and mussels. I love baby bok choy. It is a member of the cruciferous vegetable family so it is loaded with phytonutrients and is known to decrease inflammation in the body. The curry adds a wonderful flavor and you can make it as hot (or not) as you like.

Ingredients:

2 Tablespoons of oil (I like avocado oil)

2 green onions, finely sliced, dark green parts separated from white and pale green parts

4 Tablespoons fresh cilantro, minced

4 garlic cloves, minced

1/4 cup water

1 13-14 oz. can unsweetened coconut milk, full fat

1-2 oz. green curry paste (depending on how spicy you like it)

2 kaffir lime leaves or the zest of one large lime

1 Tablespoon fish sauce (this can be purchased gluten free)

4 cups baby bok choy, cleaned and quartered

2 lbs. fresh wild caught cod, cut into chunks

Directions:

1. Heat oil in a large pan over medium heat. Add white and pale green parts of the green onions, 2 Tablespoon cilantro, and garlic; saute until tender, just about 2 minutes.

2. Add the green curry paste, stirring until fragrant, about 1 minute.

3. Add water, coconut milk, lime leaves or zest, and fish sauce. Bring to a simmer.

4. Add bok choy and fish. Cover and simmer until fish is tender and flaky, about 5-7 minutes, depending on size of fish chunks.

5. Sprinkle remaining cilantro over dish and serve

*serve with steamed rice, I suggest either brown or black for added fiber.