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–+ servings

Coconut Curry Whitefish

A mildly spicy curry sauce with veggies and fish. 
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 1 Tbsp coconut oil
  • 1 medium yellow onion halved, thinly sliced
  • 6 garlic cloves finely grated
  • 14 oz coconut milk can (full fat)
  • 2 Tbsp agave nectar
  • 2 medium carrots peeled, cut into 1/2" pieces
  • 1 c potatoes chopped
  • 2 tsp turmeric
  • 1 Tbsp yellow curry paste
  • 1 tsp red pepper flakes
  • 2 c chicken broth
  • 1.5 lbs cod cut into 2" pieces
  • salt to taste
  • white pepper to taste
  • steamed white rice to serve

Method
 

  1. Heat coconut oil over medium in a 2-4 qt. dutch oven.
  2. Heat curry paste in the melted coconut oil until softened.
  3. Throw in the coconut milk, onion, garlic, potatoes, carrots, turmeric, and red pepper flakes. Cook until veggies are soft; about 10 minutes.
  4. Stir in the chicken broth and agave nectar and bring to a simmer.
  5. Season the cod with white pepper and salt. Stir into the pot and cover for 7 minutes or until the fish flakes easily when stuck with a fork.
  6. Serve over white rice and gush about how good the house smells. Talk about how you kinda wish smell-o-vision were a thing. 
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