Ingredients:

  • 1 tbsp Coconut oil
  • 3 cloves Garlic, minced
  • 2-inch piece Fresh ginger, grated (approx. 1.5 tbsp)
  • 1 small Red bell pepper, thinly sliced
  • 1 bunch Green onions, whites and greens separated
  • 14 oz Full-fat coconut milk, unsweetened
  • 2 cups Seafood or vegetable broth
  • 1 tbsp Fish sauce
  • 1 tsp Honey
  • 1 tbsp Red curry paste
  • 1.25 lbs Firm white fish (Cod, Halibut, or Tilapia), cut into 1-inch cubes
  • 2 large Limes, 1 zested and juiced, 1 cut into wedges
  • 0.5 cup Fresh cilantro, roughly chopped
  • 1 tsp Sea salt
  • 0.5 tsp White pepper

Instructions:

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 2 minutes until fragrant.
  2. Stir in the sliced red bell pepper. Cook for another 3 minutes. You want them to soften slightly but still have a bit of a snap when you bite into them.
  3. Stir in the red curry paste and cook for 1 minute to bloom the aromatics in the fat.
  4. Add the full-fat coconut milk, seafood broth, fish sauce, and honey. Bring the mixture to a gentle simmer, ensuring it does not reach a rolling boil to prevent the coconut milk from separating.
  5. Gently add the fish cubes. Reduce heat to low and poach for 5 to 7 minutes until the fish is opaque and just flakes with a fork.
  6. Remove from heat. Stir in the lime juice, lime zest, chopped cilantro, and green onion tops. Season with sea salt and white pepper. Serve immediately with extra lime wedges.