Fish Curry (Thai)

Ingredients

• 1 ½ lb white fish
• 3 tablespoons red Thai curry paste, divided
• 2 tablespoons coconut oil

½ medium onion, finely minced

• 2 tablespoons finely minced ginger
• 3 cloves garlic, finely minced
• 15 ounce can coconut milk

½ cup water

• 1 tablespoon fish sauce
• 1 tablespoon coconut or brown sugar
• 4 cups chopped veggies, pictured are green beans, carrots, and red bell peppers

Minced cilantro and lime juice, to serve

• 1 ½ lb white fish
• 2 tablespoons coconut oil,

½ medium onion,

• 2 tablespoons finely minced ginger,
• 3 cloves garlic,
• 15 ounce can coconut milk,

½ cup water,

• 1 tablespoon fish sauce,
• 1 tablespoon coconut or brown sugar,
• 4 cups chopped veggies

Directions

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. (See notes.) 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.
5. Minced cilantro and lime juice

Nutrition

serving: 1 serving = ¼ of the recipe, calories: 573kcal, carbohydrates: 25g, protein: 39g, fat: 38g, saturated fat: 31g, polyunsaturated fat: 1g, monounsaturated fat: 3g, cholesterol: 85mg, sodium: 556mg, potassium: 1278mg, fiber: 7g, sugar: 14g, vitamin a: 23157IU, vitamin c: 14mg, calcium: 104mg, iron: 4mg