Zanhard's Recipes

Fish
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 5

Ingredients:

• 1 ½ lb white fish
• 3 tbsp red Thai curry paste (divided)
• 2 tbsp coconut oil
• ½ medium onion (finely minced)
• 2 tbsp finely minced ginger
• 3 cloves garlic (finely minced)
• 15 oz can coconut milk
• ½ cup water
• 1 tbsp fish sauce
• 1 tbsp coconut sugar (or brown sugar)
• 4 cups chopped veggies (green beans, carrots, red bell peppers)
• Minced cilantro and lime juice (to serve)

Steps:

1. Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
2. Heat the oil in a large pot over medium-high heat. Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
3. Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
4. Serve with a little minced cilantro and a squeeze of lime juice.