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Ingredients
  • 1 to 1 ½ pounds firm white fish- Halibut, Alaskan Cod, haddock, Black Cod, Sea Bass (thicker cuts are best)
  • ½ teaspoon salt
  • one lime- zest and juice
  • subheading: Coconut Thai Curry Sauce:
  • 2 to 3 tablespoons coconut or olive oil
  • 2 large shallots or 1 small onion- finely diced ( red, white or yellow)
  • 4 to 6 garlic cloves
  • 1 to 2 fresh hot chilies- finely diced ( jalapeno, serrano, red chili)
  • 3 tablespoons lemongrass, very finely chopped
  • 2 teaspoons turmeric root, grated (or sub 1 teaspoon ground)
  • 1 teaspoon fresh ginger, grated
  • 1 to 3 tablespoons Thai Curry Paste (optional) red, green, or yellow
  • 2 cups chicken or fish stock
  • 8 kaffir lime leaves
  • ½ teaspoon salt
  • 2 cups carrots, diced (or sub potatoes)
  • 1 red bell pepper, diced
  • 1 14-ounce can coconut milk ( liquid and solids)
  • 1 tablespoon fish sauce
  • squeeze of lime
  • 2 cups green beans, or asparagus, snap peas or snow peas
  • ½ cup chopped basil, ( Thai basil is great!) cilantro, scallions
  • Serve over jasmine rice, cauliflower rice,   basmati rice, black rice or everyday quinoa.
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