Grouper Fillets with Ginger and Coconut Curry

cooking.nytimes.com

Aileen

4 grouper fillets (about 6 ounces each), skin removed

Kosher salt and black pepper

4 teaspoons olive oil

1 spring onion (or the white portion of 1 large leek), trimmed, cut into 2-inch segments and julienned (about 1 cup)

1 tablespoon minced fresh ginger

1 tablespoon minced fresh turmeric or 1 teaspoon dried turmeric

1 small carrot, peeled and julienned

½ cup snow peas, julienned

½ cup fresh or frozen green peas

1 (13-ounce) can full-fat coconut milk

1 tablespoon red curry paste, plus more if needed

¼ cup cilantro leaves, for garnish

Directions at cooking.nytimes.com

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