Thai sweet potato curry with cod, asparagus and coconut milk

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Easy to make: dairyfree, paleo and AIP recipe

Easy to make Thai style curry with cod, sweet potato en green asparagus. I love Thai curries because the authentic way of preparing most of them calls for coconut. So no need to compromise there in any way.

Fish sauce

What is Thai food without umami? In this recipe I use a few drops of fish sauce (fermented anchovy juice).

If you want to eat pure and sugarfree, it is a good idea to invest in a nice sugarfree 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 the supermarket 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 that really shouldn’t be part of it. One of the best fishsauces (in my opnion) is Red Boat Fishsauce.

Kaffir lime leaves

South East Asian cuisine uses a different kind of lime than we have in Europe. It looks like an old wrinkled version. It’s called kaffir, makrut or djeroek peroet. 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. You would have to be a real connaisseur to taste the difference.

But what wíll give your dish a real Asian flavour are the leaves. And those you can use dried and they are easy to order online.

Ginger and turmeric

Ginger and turmeric are roots that give a typical Asian flavour. They are almost always used as the basic ingredients of any sauce. In Thai cuisine they are used freshly grated or ground. But if you can’t get your hands on fresh ginger and turmeric you can use 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! Always try to combine turmeric with a dash of freshly ground black pepper. That will enhance some of the healthy qualities of the turmeric. Off course unless you’re still in the elimination phase of AIP. Since black pepper is a seed.

Thai sweet potato curry with asparagus and coconut milk

ME (Marjolein Eikenboom)
Light en fresh Thai style curry with cod, sweet potato, green asparagus and coconut milk. With a hint of lemon, 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.
Free from dairy, eggs, eggwhites, gluten, grains, legumes, nightshade, nuts, peanuts, pseudograins, seeds, soy
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course dinner
Servings 1 serving
Calories 65


  • skillet
  • peeler
  • garlic press
  • grater or grinder


  • 4 cod fillets
  • 4 sweet potatoes medium or large
  • 4 cups green asparagus (300 – 400 grams)
  • 1 tbsp fresh ginger grated or ground
  • 1 tbsp fresh turmeric grated or ground
  • or 1 tsp turmeric powder
  • 2 pinches black pepper freshly ground
  • 2 cloves garlic
  • 2 stalks green onion
  • 1 piece chili pepper ½ for medium spice
  • 1 piece lemon
  • ½ tsp fish sauce
  • 4 kaffir lime leaves makrut/makroet or djeroek peroet
  • 1 can coconut milk (13,5 oz or 400ml)
For AIP and free from nightshade and seeds
  • adjustment no black pepper or chili pepper


  • Peel the sweet potato and cut into cubes. Fry 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. Fry everything briefly with the potatoes.
  • Add freshly ground black pepper.
  • Deglaze with the coconut milk. Add the fish sauce 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.

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