As a single parent, I seem to always be busy. But it’s always amazing when I can share new and inspiring foods with my family, and a meal in one pot is a lifesaver! My kids love cauliflower rice, fish, and spicy foods, so they immediately took to this curry. It’s packed full of subtle flavors and served with fun accoutrements exploding with different flavors.
Serves 6
Prep: 45 minutes
Slow Cook: 2½ hours (high)
Total: 3 hours 20 minutes
1 cup Whole30-compliant vegetable or fish broth
1 can (13.6 ounces) Whole30-compliant coconut cream
3 tablespoons Whole30-compliant Thai green curry paste
1 piece (2 inches) fresh ginger, peeled and grated
Grated zest and juice of 2 limes
2 pounds cod or other firm white fish, cut into 1-inch pieces
1 tablespoon coconut aminos
2 tablespoons Whole30-compliant fish sauce
1 cup broccoli florets
1 medium chopped bell pepper
1 cup snow peas
1 bunch cilantro, coarsely chopped, plus more for garnishing, if desired
¼ teaspoon salt
¼ teaspoon black pepper
1 package (12 ounces) frozen riced cauliflower or 3 cups raw cauliflower rice (see page 60), optional
¼ cup chopped raw cashews
1 small ripe mango, diced (about 1½ cups) (see Tip)
1 lime, cut into wedges
In a 6-quart slow cooker, stir together the broth, coconut cream, curry paste, butter, onion, celery, cauliflower, turnips, carrots, garlic, ginger, and lime zest and juice.
Cover and cook on high for 2 hours.
Add the fish, coconut aminos, fish sauce, broccoli, and bell pepper. Cover and cook on high for 30 minutes, or until the fish just starts to flake with a fork. Stir in the snow peas, cilantro, salt, and black pepper. Let stand for 5 minutes.
Meanwhile, if using, prepare the cauliflower rice according to the package directions.
If desired, serve the curry over the cauliflower rice. Top with cashews, mango, and additional cilantro, if desired. Serve with lime wedges.
Tip To cut a mango, use a “Y” peeler to peel it, then use a sharp knife to trim the stem. Set the mango on one of its narrow sides and, holding it in one hand with a knife in the other, slice through the flesh slightly off center to avoid the pit. Repeat with the other side. Dice or cut as desired.
Simon Hall, Simon Hall Private Chef
Simon Hall is the owner of Simon Hall Private Chef, a Whole30 Approved catering, personal chef, and meal prep service based in Knoxville, Tennessee. Simon’s personal health journey inspired him to share the benefits of eating real, clean food in a unique way with his community. The Whole30 program changed his life in many ways, so now he offers a path for others to begin their Whole30 journeys through his meal prep and catering services. Simon loves the community surrounding the Whole30 lifestyle and strives to provide more opportunities for others to join in on the real food movement.
