Fish with Thai Coconut Curry Sauce
Yield: 4 Servings
Ingredients
2 tablespoon coconut oil
2 yellow onion, sliced
2 teaspoons fresh ginger, grated or finely chopped
3 cloves of garlic, minced
¼ cup curry paste (red, yellow or green, green is the spiciest so less may be more for you)
2×16 ounce can full fat coconut cream
2 bell pepper, ribs and seeds removed and sliced
1 head cauliflower or broccoli, chopped
3 roma tomatoes, de-seeded and sliced
3 zucchinis, cut into spears
2 lbs fresh fish (Pacific Alaskan cod, barramundi, silver hake are among the top-most clean and sustainable white fish per Monterey Bay Aquarium Seafood Watch)
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 lime, cut into slices
Kosher salt to taste
Method
- In a medium sauté pan over medium heat, melt the coconut oil and sauté onion, ginger and garlic for 5 minutes or until onion is soft.
- Add in the curry paste and slowly whisk in the coconut cream.
- Add the bell pepper and broccoli/cauliflower and cook for 5 minutes.
- Add the tomatoes, zucchini and fish to the pan and cook until fish is done, approximately 8-10 minutes.
- Salt to taste. Add green onion.
- Remove from heat and add cilantro and lime.
- Serve immediately. Serve with rice optional.