Entrees

Coconut Seafood Curry-$6.35 recipe/$1.58 serving

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I love seafood, but it can get pricey. By balancing expensive ingredients with affordable ingredients, I am still able to eat everything that I crave while feeding two adults for less than $200 a month! When I talk about my grocery costs, people often respond that they don’t want to feel deprived, or that you can’t make affordable meals that are healthy (and you can’t compromise on your health!), or that frugal cooking means you have to eat boring plain food. I hope that this, and other recipes that I post, can start to challenge these completely untrue beliefs. My diet is varied, healthy, beautiful, and delicious- it just also happens to help me save money.

Ingredients– serves 4

1 Mahi Mahi steak ($2.45) – you can use any fish that you like, shrimp would be good too

3 Idaho potatoes ($0.57)

2 large carrots ($0.60)

1 can coconut milk ($1.79)

2 tbsp. curry paste ($0.54)

2 cups rice (cook and set aside) ($0.30)

2 dried Thai chilis ($0.10)

Step by Step

1. First make rice and set it aside.

2. Peel and roughly chop potatoes and carrots. Boil in a pot for 15 minutes and then strain.

3. In a saucepan combine coconut milk, chilis, and curry paste over medium low heat.

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4. Once sauce is fragrant, add in potatoes and carrots. Cook over medium heat for 10-15 minutes, stirring occasionally.

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5. Turn heat to low, put entire raw fish filet into the pan and cover it completely in sauce. Cook over low for 10 minutes- at the 5 minute mark flip the fish filet.

Now the fish should be cooked throughout. You can either divide up the fillet, or do as I did and gently flake the filet into bite sized meaty pieces to spread throughout the dish. I piled mine on rice and it was delicious and filling, it makes four healthy servings and reheats beautifully for leftovers.

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