Fish with Thai Coconut Curry Sauce

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

1. 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.
2. Add in the curry paste and slowly whisk in the coconut cream.
3. Add the bell pepper and broccoli/cauliflower and cook for 5 minutes.
4. Add the tomatoes, zucchini and fish to the pan and cook until fish is done, approximately 8-10 minutes.
5. Salt to taste. Add green onion.
6. Remove from heat and add cilantro and lime.
7. Serve immediately. Serve with rice optional.