Thai sweet potato curry with cod, asparagus and coconut milk

Easy to make Thai style curry with cod, sweet potato and green asparagus. I love Thai curries because the authentic way of preparing most of them calls for coconut milk. So no need to compromise in any way to get them dairyfree. This recipe is completely Paleo proof and easy to make AIP as well. And even though it’s not plantbased or fatfree, with some adjustments you can have this recipe on a Medical Medium diet as well.

Is cod Paleo and AIP proof?

You can eat fish on an AIP paleo diet. You have to be sure it’s not cultivated but wild caught.

Is cod Medical Medium proof?

The main focus for the Medical Medium protocol are healing foods like fruits, leafy greens, (root) vegetables and wild foods like mushrooms. Although the majority of MM followers eat plantbased, you can eat fish occasionally. You have to be sure it’s wild caught and not cultivated. And preferably you don’t eat the larger fish at the end of the food chain because of heavy metals. Based on this article on the MM website, fish like haddock and halibut are ok. Cod is very similar to haddock.

Ginger and turmeric

Ginger and turmeric are spicy roots that give this dish its typical Southeast Asian flavours. Both are almost always used as the basic ingredients of any Thai sauce. In Thai cuisine they are preferably used freshly grated or ground. But if you can’t get your hands on fresh ginger and turmeric you can use storebought ground powder instead. But beware! If you decide to grate and grind turmeric yourself… Be sure to use gloves or your fingers will be yellow for days!

Kaffir lime

Southeast Asian cuisine uses a different kind of lime than we have in Europe (or the US). It looks like an old wrinkled version and it’s called kaffir, makrut or djeroek poeroet. For me it’s not easy to buy those. I don’t live near Asian sores or markets where I can buy fresh exotic fruits and vegetables. So, I always use ‘normal’ limes. Luckily ou would have to be a real connaisseur to taste the difference though.

Kaffir lime leaves

Where the limes themselves don’t matter all too much, what really will give your dish an Asian flavour are the leaves of the kaffir lime. And those you can use dried and they are easy to order online.

Fish sauce or coconut aminos

What is Thai food without umami? I make this recipe frequently and I always used to make it with a few drops of fish sauce (fermented anchovy juice). But since I shifted from paleo to Medical Medium I learned that fish sauce can contain high levels of heavy metals. And not all fish sauce may come from wild caught fish. Above all its fermented, and on MM you try to avoid most fermented foods. You can substitute for coconut aminos, although your dish still won’t be ferment free.

The best fish sauce

If you still like to enjoy a little bit of fish sauce every once in a while, its a good idea to invest in a nice fish sauce. Real fish sauce contains nothing but anchovies and salt. The sauce must ferment for months to years. This is not just for sale in just any supermarket, at least, not in my country. All fish sauces that you can buy in our supermarkets have been fermented with enzymes or hydrochloric acid. These are accelerated ways of fermentation. To compensate for the lack of taste, flavor enhancers and sugar are often added. Too bad, because those really should not be part of a fish sauce. One of the best fish sauces (in my opinion) is Red Boat Fish sauce.

Ingredients

  • Wild caught, white fish – I use 4 cod fillets (about 4 oz or 125 grams per serving), but you can use other fish like halibut or haddock as well.
  • Sweet potatoes
  • Green asparagus
  • Ginger – preferably freshly grated
  • Turmeric – preferably freshly grated
  • Black pepper – freshly ground
  • Garlic, scallions, red chili pepper
  • Lime
  • Fish sauce or coconut aminos
  • Kaffir lime leaves – dried, can be bought online in Asian stores. Also called makrut/makroet or djeroek peroet.
  • Coconut milk – one regular size can of 13,5 oz or 400 milliliters

FAQ’s

Is this recipe AIP and paleo proof?

Yes, absolutely. Just be sure to eat wild caught fish. For strict paleo, AIP and free from nightshades and seeds leave out the chili flakes and black pepper.

Is this recipe Medical Medium?

Yes. Although al lot of MM followers eat plantbased, you can eat a little bit of fish once in a while. Just be sure that its wild caught and avoid larger fish at the end of the foodchain that can contain a lot of heavy metals.

Thai sweet potato curry with cod, green asparagus and coconut milk

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Light and fresh Thai style curry with cod, sweet potato, green asparagus and coconut milk. With a hint of lime, ginger and turmeric. You can decide for yourself whether or not to add a chili pepper, so you can make this recipe strict paleo and AIP proof. And you can decide to use fish sauce or make it more Medical Medium proof with coconut aminos.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 377
Cuisine Asian
Holiday Valentine

Equipment

  • medium/large cast iron skillet
  • peeler
  • garlic press
  • grater

Ingredients
 

  • 4 cod fillets (4 oz or 125 grams per serving)
  • 4 sweet potatoes medium or large
  • 4 cups asparagus (green) (300 – 400 grams)
  • 1 tbsp fresh ginger freshly grated
  • or 1 tsp ginger ground powder
  • 1 tbsp fresh turmeric freshly grated
  • or 1 tsp turmeric ground powder
  • 2 pinches black pepper freshly ground
  • 2 cloves garlic
  • 2 stalks scallion, green or spring onion
  • 1 red chili pepper ½ for medium spice
  • 1 lime
  • ½ tsp fish sauce
  • or 1 tsp coconut aminos
  • 4 kaffir lime leaves also known as makrut/makroet or djeroek peroet
  • 1 can coconut milk (13,5 oz or 400ml)
For AIP, free from nightshade + seeds

Instructions

  • Peel the sweet potato and cut into cubes. Bake in a large pan in a generous tablespoon of coconut oil.
  • Grate or grind the ginger and turmeric. Press the garlic. Cut the chili pepper into very small pieces. Cut the spring onion into rings. Wash and zest the lime. Bake everything briefly with the potatoes.
  • Add freshly ground black pepper.
  • Deglaze with the coconut milk. Add the fish sauce (or coconut aminos) and the juice of the lime (which you took the zest from). Let simmer for 15 minutes.
  • Wash and cut the asparagus into pieces.
  • Add the fish and the asparagus pieces. Let simmer for another 5 minutes.

Nutrition

Calories: 377kcal | Carbohydrates: 24g | Protein: 27g | Fat: 22g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 49mg | Sodium: 195mg | Potassium: 1266mg | Fiber: 6g | Sugar: 6g | Vitamin A: 8330IU | Vitamin C: 34mg | Calcium: 104mg | Iron: 8mg

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