Many of us have more time to indulge in our hobbies during the pandemic. Like many others, I have been spending more time trying different recipes. Considering that we have been having a heatwave in Toronto for the past two weeks and it looks like it will stick around for another 10 days, I thought I would make a Thai green fish curry dish. Many people claim that eating curry during hot weather actually cools your body. I thought I would put this theory to the test.
This fish curry is made with green chilli paste. Green chillies are a rich source of Vitamin C. Eating green chillies can offer the following benefits over time:
- help you lose fat by increasing metabolism
- lower your blood pressure
- reduce inflammation
- balance blood sugar levels
- improve your immune system
Read further to learn about the myriad of health benefits of eating green chillies.
If you are not used to eating curry, I strongly suggest you go light on the green chilli paste. I used 1 1/2 teaspoons in this recipe, but you may want to cut it back to 1/2 teaspoon of chilli paste if you want a really mild curry and 3/4 teaspoon if you want a bit more kick. Eating green chillies can temporarily speed up your metabolism so you may want to eat this dish several hours before you go to bed.
After eating this Thai green fish curry, I definitely felt warmer. Because your body temperature increases, you are burning off more calories. When your body temperature rises, you perspire in order to cool your body down. So yes, eating curry does eventually cool your body.
Here’s another recipe I made during the pandemic: Kale with Roasted Butternut Squash, Beets and Goat Cheese
Thai Green Fish Curry Recipe
- 2 Tablespoons coconut oil
- 1 medium onion cut into thin slices
- 2 garlic cloves minced
- 1 1/2 teaspoons green chilli paste Use 1/2 - 3/4 teaspoon if you want a milder curry.
- 1 can coconut milk I used full fat coconut milk.
- 3/4 cup green beans washed and trimmed
- 1/2 pound freshly Atlantic cod You could also use haddock or halibut.
- 2 Tablespoons freshly squeezed lime juice
- 8 fresh mint leaves
- 1 cup cooked rice optional
- In a large frying pan on medium heat, saute onion in 2 Tablespoons of coconut oil for 3 minutes or until lightly browned.
- Add garlic cloves to pan and saute for 1 minute.
- Add 1 1/2 teaspoons of green curry paste (or less if you want a milder curry) to pan and saute for 1 minute.
- Slowly add can of coconut milk to pan and simmer for 3 minutes.
- Add fish and green beans to pan and cook on medium heat for about 8 minutes. At about the 4 minute mark, add 2 Tablespoons of lime juice to pan.
- Serve with rice, if desired.