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Thai Fish Curry

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Ingredients
  

  • 1 ½ lb white fish Monkfish is very good
  • 3 tablespoons red Thai curry paste divided
  • 2 tablespoons coconut oil
  • 3 large shallots thinly sliced
  • 2 tablespoons finely minced ginger
  • 15 ounce can coconut milk
  • ½ cup water
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 4 cups chopped veggies Carrots, Green Beans, Broccoli, Cauliflower, Eggplant, or others
  • 1/2 Red bell pepper sliced into 1/4" strips
  • Minced cilantro and lime juice to serve

Instructions
 

  • Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
  • Heat the oil in a large pot (I like to use my braiser) over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
  • Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
  • Serve with a little minced cilantro and a squeeze of lime juice.