I love the spicy, smooth warmth of a Thai curry dish. Made with a mixture of vegetables, meat, broth, and coconut milk, you can make this curry from many combinations. This dish is definitely a fusion of East curry meets West cioppino. For this particular dish (ciopicurry?), I used some lonely halibut pieces, a few shrimp, mussels, okra, green onion, garlic, ginger, and tomato. We had it for brunch as a stew. You can serve it with cauliflower rice if you so desire. So to paraphrase one of my keto heros—Headbangers Kitchen: “enough jibber jabber. Let’s do this!”
Serves 2-4 (2 main courses/ 4 soup courses)
- 3 C homemade stock (your choice)
- 8-12 oz of mussels in the shells
- 8 wild shrimp—large size
- 8 oz halibut
- ½ C diced tomatoes
- 2 cloves (1-2 T) garlic finely diced
- 1 t fresh ginger finely diced
- 1 C okra chopped into ½ inch pieces (I use frozen)
- Small can of coconut cream (5.4 oz to 8 oz)
- 6 T butter
- 1 T fish sauce
- 2 t curry powder (or more)
- ½ t cayenne powder
- ½ t salt
- ½ t pepper
- ½ C sliced green onions
- Heat broth to simmer.
- Add mussels to broth and bring to simmer until mussels open.
- Add okra to the mussels and broth. Set aside and keep warm on low heat.
- Meanwhile, in HOT butter, make a quick sauté of shrimp, halibut, and tomatoes until just browned. Very quick. 1 minute or so.
- Season the sautéed fish with fish sauce, curry powder and cayenne. It will be strong. Don’t worry.
- Add garlic and ginger to fish sauté and then cook on medium for 1 minute more.
- Take sauté off heat.
- Add the sautéed fish to the pot with the broth and the mussels.
- Add the coconut cream and stir thoroughly.
- Season to taste with salt and pepper.
- Serve topped with sliced green onions.
We enjoyed this as a soup (for brunch), but some may prefer to serve it with cauliflower rice or traditional rice.
What else could you add or substitute? Sautéed eggplant, baked sweet potato, bok choy, clams, crab, chicken, and/or beef tenders.