A traditional Thai curry uses coconut milk, but because coconut milk is so high in phosphorus, this recipe substitutes a blend of rice milk and cream cheese to create a similarly rich and smooth curry. Blend the curry paste up to a day in advance, and this quick curry will be ready to go the moment hunger strikes.
FOR THE CURRY PASTE
½ sweet onion, chopped
1 medium red chile, chopped
1-inch piece ginger, peeled and chopped
1 lemongrass stalk, outer leaves removed, tender bottom portion chopped
¼ cup roughly chopped fresh cilantro stems
1 teaspoon turmeric powder
½ teaspoon cumin seeds
2 tablespoons extra-virgin olive oil
FOR THE CURRY
¾ cup Homemade Rice Milk or unsweetened store-bought rice milk
½ cup cream cheese
1 pound tilapia fillets
3 cups broccoli florets
Juice of 1 lime
1 teaspoon sugar
TO MAKE THE CURRY PASTE
Using a mortar and pestle or blender, combine the onion, chile, ginger, lemongrass, cilantro, turmeric, cumin seeds, and olive oil, and blend until smooth.
TO MAKE THE CURRY
1 In a large skillet over medium-high heat, heat the curry paste, and cook, stirring occasionally, for 2 to 3 minutes, until fragrant. Add the rice milk and stir until incorporated. Bring to a light simmer.
2 Meanwhile, in a small bowl, add the cream cheese. Add a few tablespoons of the hot rice-milk mixture and stir until blended.
3 Add the tilapia and broccoli to the skillet, then add the cream-cheese mixture, gently stirring to blend.
4 Cook for 3 to 5 minutes, until the fish is cooked through, the broccoli is fork-tender, and the curry is bubbly. Stir in the lime juice and sugar. Remove from the heat, and serve over white rice.
Substitution tip: Instead of tilapia, you can use other similar white fish, such as catfish or flounder. Be sure to remove any pin bones in fillets before cooking.
Per Serving Calories: 223; Total Fat: 13g; Saturated Fat: 5g; Cholesterol: 59mg; Carbohydrates: 10g; Fiber: 2g; Protein: 18g; Phosphorus: 194mg; Potassium: 490mg; Sodium: 134mg