I was in the mood for a hot comforting meal since it’s been really hectic at work and the temperatures dropped way down today. These flavors are always so comforting to me, the warming ginger, the mellow coconut milk, this mild but firm fish and the balance of acidity from the lime juice fit together perfectly.
Ingredients:
1 small onion
2 tbsp. fresh green pepper
2 tbsp. fresh red pepper
1 tbsp. fresh ginger, peeled and minced
2 garlic cloves
1 can coconut milk
1 ½ tbsp. red curry paste
Juice of one lime
2 tbsp green onions
1/8 tsp. cayenne pepper
salt
Dice the onion, peppers, and mince the garlic and ginger. Saute in a little olive oil for about 5 minutes on medium heat. Add the curry paste to the pot and blend in. Add the coconut milk, salt, and cayenne and let it simmer for about 5 minutes and stir well. Next gently add in the fish fillets. Let the fish and squeeze the lime into the pot. Blend the sauce well, making sure not to disturb the fish too much. Allow everything to cook for about 10 minutes on medium heat. Serve over fragrant Jasmine rice.
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