White Fish Coconut Curry with Veggies

White Fish Coconut Curry.jpg

Serves 4
Cook Time: 30 minutes

INGREDIENTS
4 servings of white fish (I used tilapia, but any white fish works)
4 carrots, shredded carrots
1 bunch of asparagus, chopped into 2 inch pieces
1 cup of canned green peas
1 clove garlic, minced
1 lime, squeezed
1/2 medium onion, chopped
3 tsp red curry paste
1 tsp turmeric
2 tsp curry powder
Pinch of red pepper flakes
2 tsp dried ginger
1/2 tsp salt
1 can light coconut milk
1/8 cup water

STEPS

  1. Spray wok or large skillet with deep sides with coconut oil spray. Add chopped onions and carrots and let cook until onion starts to soften, stirring consistently 
  2. Add minced garlic and asparagus and let cook for 30 seconds
  3. Add curry paste, spices and salt and mix in well, until paste dissolves
  4. Add lime juice and coconut milk and stir. Simmer on medium low heat while you prepare the fish.
  5. Season fish with salt, pepper, and curry powder. Spray a second skillet with coconut oil spray and warm on medium high heat. Place fillets of fish on the skillet and cover. Let cook for 5 minutes. Flip and cover again and let cook for another 3 minutes. Transfer to serving plate.
  6. Add green peas to the curry and mix in. 
  7. Pour curry and vegetables over the fish
  8. Place remaining curry in a separate serving bowl. 
  9. Serve with quinoa or brown rice. 
Chloe Moussazadeh