Coconut Curry Whitefish
A mildly spicy curry sauce with veggies and fish.
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
Instructions
- Heat coconut oil over medium in a 2-4 qt. dutch oven.
- Heat curry paste in the melted coconut oil until softened.
- Throw in the coconut milk, onion, garlic, potatoes, carrots, turmeric, and red pepper flakes. Cook until veggies are soft; about 10 minutes.
- Stir in the chicken broth and agave nectar and bring to a simmer.
- 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.
- 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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