Thai Lingcod Curry

Ingredients

• 3 tablespoons red Thai curry paste

• 1 can full fat coconut milk, divided

• 2 carrots, halved and sliced

• 1 medium onion, sliced

• ½ red bell pepper, sliced into 1-inch pieces

• 2 teaspoons fish sauce

• Juice of ½ lime, plus wedges for serving

• 1 tablespoon brown sugar

• 12 oz lingcod, cut into 10-12 pieces

Instructions

1. Open your can of coconut milk and remove 3 tablespoons of the thick coconut cream at the top of the can. Add to a large skillet over medium high heat, cook for 1-2 minutes until the cream is sizzling and thick.

2. Add 3 tablespoons of red Thai curry paste to the pan and stir to combine the mixture well. Continue cooking the mixture until it is sputtering and thick, about 2 minutes.

3. Add the remaining coconut milk, onion and carrots to the pan. Stir to combine. Cook for 3-4 minutes until the veggies are softened. Add lingcod, bell pepper, fish sauce and brown sugar. Stir to combine and lower heat to medium. Cook for 5-8 minutes, until vegetables are still crispy, but cooked and lingcod is cooked to your desired temp. Taste and adjust seasoning.

4. Serve with jasmine rice and lime wedges.

Adapted from https://weekdaypescatarian.com