Ingredients:

  • 1 tbsp coconut oil (15 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 tsp / 5g)
  • 1 inch ginger, peeled and minced (approx. 1 tbsp / 15g)
  • 2 tbsp Thai red curry paste (30g)
  • 1 (13.5 oz) can full-fat coconut milk (400ml)
  • 1/2 cup chicken or vegetable broth (120 ml)
  • 1 tbsp fish sauce (15 ml)
  • 1 tbsp lime juice (15 ml)
  • 1 tsp brown sugar (5g)
  • 1 red bell pepper, sliced (approx. 1 cup / 150g)
  • 1 (10 oz) package frozen peas (280g)
  • 1.5 lbs white fish fillets (cod, haddock, or tilapia), cut into 1-inch pieces (680g)
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions:

  1. Heat coconut oil in a large skillet or Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and ginger; cook until fragrant, about 1 minute.
  2. Stir in Thai red curry paste and cook for 1 minute, stirring constantly, until fragrant.
  3. Pour in coconut milk and broth. Stir in fish sauce (or soy sauce), lime juice, and brown sugar. Bring to a simmer.
  4. Add bell pepper and frozen peas. Simmer for 5 minutes, until slightly softened.
  5. Gently add fish pieces to the simmering sauce. Cook until fish is cooked through and flakes easily with a fork, about 5-7 minutes. Ensure the internal temperature reaches 145°F (63°C).
  6. Garnish with fresh cilantro and serve immediately with lime wedges.