Flounder with Thai Green Curry Sauce...From Chef Craig!

In an effort to help us fledgling home cooks, I have enlisted my brother, Craig, who is a professional chef, and has agreed to take pity on us and give us some restaurant worthy, fast and easy meals! I'm so excited to bring him into my blog-world! He and I have worked together over the years in several of his restaurants and did, and still do, some catering together. I've managed several of his restaurants and we have always had a wonderful working relationship, as well as a loving brother/sister relationship. I'm so happy to introduce him to you, and you can learn more about him on the Chef Craig page of this website. I will be posting things that he is involved with and information about his restaurants, as well as recipes that he will be creating for us.

What we don't have in common is travel. He doesn't like to travel! Sacrilege! But, I still love him. So, his recipes will be whatever wonderful thing he chooses to bestow upon us! (And, obviously, not travel inspired). This week, he made some flounder with Thai green curry sauce, served over basmati rice (6 minutes in the instapot!) and sauteed broccoli, spinach and mushrooms.

I'll be posting his recipes here and there and I know you will enjoy them! We are also planning to do some videos together and you will be able to see him in action. I will be relegated to Sous Chef for those videos. I'm ok with that :)

Here is the recipe for the flounder and sauce. The rice...you can figure it out, but he used his Intsapot and put in one cup basmati rice and one cup of water, and cooked it on the rice setting for 6 minutes.

For the broccoli, spinach and mushrooms: Heat olive oil over high heat and saute two cups mushrooms until brown on one side. Season with salt and pepper and stir in two cups of broccoli and two handfulls of spinach. Saute for three minutes, stirring every thirty seconds.

Baked Flounder with Thai Green Curry Sauce

Yield: 4 Servings

Prep time: 10 minutes

Total time: 30 minutes

INGREDIENTS

For flounder:

• 4 - 4-6oz flounder fillets

• 1 tablespoon olive oil

• Salt and pepper

• Lime wedges (for garnish)

• Fresh cilantro (for garnish)

For Thai Green Curry Sauce:

• 2 teaspoons Thai green curry paste

• 1 tablespoon olive oil

• 1 ½ tablespoons brown monkfruit sweetener (or regular brown sugar)

• 1 teaspoon sea salt

• 1 -13.5oz can organic coconut milk

DIRECTIONS

For flounder:

Line a baking sheet with foil and coat with 1 tablespoon olive oil. Place fish on pan and season with salt and pepper. Bake in a 375 degree oven for 5-10 minutes, depending on thickness of fish (10 minutes per inch is typical).

For Thai green curry sauce:

In a saucepan over medium heat, add olive oil, curry paste, sweetener and salt. Sauté for thirty seconds, mixing well with a whisk. Add in a small amount of coconut milk, whisking until smooth. Add the remainder of the coconut milk, whisking until combined. Simmer on low heat for ten minutes.

Serve with fish over Basmati rice.

SPECIAL DIET INFORMATION

Lectin Free