Thai Coconut Curry White Fish

You can use your own favorite white fish on this. I used a Cod because it was the freshest at the market. Halibut would be good, I think Ono would probably be the best. Use what your comfortable with. Paired this with a nice Zinfandel, worked well with the Red Curry spice. Protein, starch, and veggies all on one plate so your good.

Shopping....

White fish of your choice (skinned and S & P both sides)

4 Shallots chopped fine

2 clove Garlic chopped fine

2 to 4 tbsp Red Curry Paste

3 tbsp Olive Oil

1 tsp Smoked paprika 

1 Can light Coconut Milk

2 cups Organic Chicken broth

S & P 

2 limes (for adding juice to sauce)

Cooked Brown Rice**

Steamed Spinach**

Garnish...

Lime

Chopped Cilantro

Chopped green Onion

Pea Shoots

** Up to you, cook it, steam it, microwave it, just get it done.

Get started, 

On medium, heat oil in non stick frying pan. Add garlic, shallots, paprika, and about a tbsp of the Curry Paste. S & P, saute for 3 to 5 minutes till flavors are combined. Perfect time to open that Zin a get a glass going. Slowly add chicken broth and coconut milk. Let simmer and reduce down about 50 %. Now you can slowly start adding more Curry Paste and Lime juice till your desired taste is reached. If you like extra heat you can also add some crushed Red Pepper. When done add fish to mixture, spoon sauce over top of fish and cover to cook. Time will very depending on thickness of fish. Start checking after 6 to 7 minutes. When fish is moist and flaky, remove from pan and cover. Turn heat up on sauce to further reduce to desired thickness. In bowl create a bed for the fish with half each of rice and spinach. Place fish on top and cover with Curry Sauce. Garnish with Green Onion, Cilantro, Pea shoots, and Lime wedges.

Dig in!!