Bring curry to a simmer, then reduce heat to medium-low. Ginger gives the meal a pleasant pungency, unique aroma and stimulates digestion and blood circulation with its pungent substances. Stir in the onion and garlic, and cook for a minute. Medium Recipes Chili 67 Show detail Preview View more Add saffron to boiling rice water. Cook for 5 minutes or until vegetables are tender. Add green beans, mushrooms, carrot, and shrimp heads (if using) (*see footnote 2). Simmer for 5 minutes. I had tilapia and shrimp and it worked wonderfully.
Give the pan a good stir. Marlin Magazine may receive financial compensation for products purchased through this site. Simmer for 15 minutes or so while you prep the rest of the ingredients - it should thicken slightly. Add coconut milk, red curry paste, garlic, and sriracha to the now empty wok or pan. Turn to low heat and add curry powder. STEP 2 Heat the oil in a frying pan over a medium heat and cook the onion until softened, about 8-10 mins. Peel and thinly slice the onions. Stir in fish sauce, coconut milk, lemongrass and gingerroot. Grease and line a square, 20cm cake tin with greaseproof paper. Add fish, cover and cook for 10 minutes or until fish flakes easily with fork. You could also use another kind of Thai seasoning if you have it. Cook this flavour-packed coconut fish curry in just 30 minutes for a speedy meal. At this point you could just throw the fish on the grill. Then, add the curry powder, cayenne, or paprika - saute for another 30 seconds. A Bonnier LLC Company. Add the kale or greens to the pan (watch out -- it'll sizzle) along with the can of coconut milk. Set aside. Place the salmon skin side down on the baking sheet. Add coconut milk, 1/2 cup water, and the soy sauce and stir a few times. Mix with a spatula and whisk in cup coconut milk until combined. Reduce heat to medium-low; cook 4-6 minutes or until slightly thickened. Rinse the fish, pat dry and cut into large, bite-sized pieces. Heat and timing are basing it on convection oven. The result is a sharper and brighter taste more suited for fish than chicken or beef curries. Heat the oil in a medium pan, and brown the fish. Mix in cod fish, and season with curry powder, chilli powder, turmeric, cumin, salt and pepper. Posted on Last updated: September 14, 2022 Categories Fish & Seafood, Globally Inspired, Gluten-Free, Low-Carb, Paleo, Thai, Whole30 or Easily Adaptable. For the sauce, saut shallot, garlic and cherry tomatoes, then add coconut milk, curry paste, fresh basil and chili, letting it thicken to a creamy texture, stirring occasionally. Subscribe to get daily ideas on meals. Refrigerate 30 minutes. Add the curry paste and stir-fry for over low heat just until the paste smells fragrant, 2-3 minutes. Heat oil in a large pot over medium heat. Add all spices, stir well and saut for another 30 seconds. Heat the oil in a large deep frying pan over medium heat. Remove from heat and let rest for 5 minutes. Add the garlic, ginger, and curry paste and cook for another minute until fragrant. For a dose of sour use lime juice or tamarind paste if you have it to hand. Transfer all contents to a bowl and set aside. Mix well and continue stirring to prevent the mixture from burning. This delicious, Indian-influenced dish is a healthy energy bomb and can also score with valuable protein from the fish. (My favorite jasmine rice is the brown jasmine rice from Trader Joe's . Fish Curry with Coconut Milk and Basmati Rice, (ready to cook, skinless, z. Stir often for 2-3 minutes or until . Reduce the heat to medium then pour the curry sauce into the pan and cover the pan and let it cook for 3 minutes. Break it into chunky flakes with a wooden spoon as it cooks. Refrigerate 30 minutes. When the vegetables are just cooked add the fish. Fluff the finished rice with a fork. Remove the pan from the heat and carefully stir the thickened sauce. Add the fish and cook for a couple minutes on each side until slightly browned (they don't need to cook all the way through at this point) and then transfer them back to the plate/pan. Stir in the onion and garlic, and cook for a minute. Fluff with a fork, then stir in coconut oil. Fry in batches for a couple of minutes on either side until golden brown and crispy. 4 Step 3- Add the fish. The combination of fish for your protein fix, brown rice for your carbs need and coconut in the curry, which takes care of your requirement for healthy fats, is a winning combination that cannot be replaced. Add the garlic and then stir; cook for 1 minute, then add the curry powder, tomato paste, chiles, and lemon juice. This recipe pairs perfectly with Titos Handmade Vodka Pocket Fours. Step 2 Zest and juice 1 lime directly into the coconut milk mixture.. Fry 1 to 3 minutes per side, depending on thickness. Cook, stirring occasionally, until onions are a light golden brown, approximately 15-20 minutes. Or cubed uncooked chicken. Add the onion and cook until soft. Turn up the heat to medium-high and add the red bell pepper, shrimp, garlic, cayenne and salt to taste. This one meal of coconut fish curry and brown rice can give you a hearty, wholesome, and complete Indian dinner in terms of nutrition and taste. Pour in the coconut milk, and mix in frozen vegetables. Stir gently to combine. Wondering what to cook today? Fry until the mixture is fragrant; then, pour in the lemon juice and coconut milk and season with salt and pepper to taste. Pour in the coconut milk, and mix in vegetables. Add ginger and garlic. Cook for 2 minutes, mixing everything together. Bring to a simmer and cook for 8-10 minutes, until slightly thicker. Meanwhile, fill and boil your kettle. Heat to boiling on high. This versatile dish, courtesy of Capt. A delicious way to prepare nearly any fresh fish. Tip the mixture into the pan with the onion and spices, and stir to combine. Stir in the cilantro and serve. tweak Magazine subscription your first 5 issues for only 5. Pour in the coconut milk, fish sauce, lime juice and brown sugar. Lower the heat, cover the pan and cook the carrots 5 minutes, until tender. 1 Combine the fish, ginger, lemon zest and juice in a non-metallic bowl. Add the shallots and saute until golden, about 4 minutes. Heat a saucepan over medium-high heat and add rice, coconut milk, water and salt. Add coconut milk in 3 parts, adding 1/3 at a time, bring the mixture to a boil and then adding the 2nd and 3rd part. Cut each fillet in half if they are long (you'll want them all to fit in the skillet). Serve over the cooked rice. Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. BUT IF YOU DO you need to make it. Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. If you like Thai-inspired flavors youll love these other recipes that use my Homemade Thai Seasoning! For fish, I'd use chopped zucchini. Add the curry paste and cook for a few minutes until fragrant. Cover, reduce heat to low, and simmer 45 minutes. 7. Once boiling, reduce the heat to low and cover. Rice isnt super interesting in a photo by itself, so I put some of this curry on top. Add the ginger, garlic, tsp salt, the spices and remaining turmeric, and cook for 2 mins more until fragrant. Set aside. formId: '61671601270e94092d792bf7',
Tip in the sugarsnap peas, stir, and cook for 2 minutes. OHHH youll love this Thai fish curry. Once done, it should look a bit like below. 10 fresh or 15 dried curry leaves, chopped or crumbled. Make a dry rub for the chicken thighs. Place the fish in a shallow dish, mix the lime juice with ginger and coriander and drizzle over the fish, tossing to coat. Method Heat oil in large saucepan and fry the onion until tender. Stir and boil for 5-7 minutes or until slightly reduced. Add curry paste and cook for about 2 minutes, until fragrant and a shade darker. Have you tried it yet? Reduce to a simmer (medium heat), cover with a lid and cook for 30 minutes. For the rice, in a small saucepan bring remaining cup coconut milk, remaining tablespoon brown sugar and salt to a simmer. Add some more water if necessary. 1 Cook the rice: In a small pot, combine the rice, a big pinch of salt and 3 cups of water. Add potatoes and simmer for about 10 minutes. Press the crust ingredients on the fish. The whole family loved it! Heat 2 tablespoons of sunflower oil in a saucepan. Preheat the oven to 350F. Add the kale or greens to the pan (watch out -- it'll sizzle) along with the can of coconut milk. Slowly whisk in coconut milk and then soy sauce. Cover and cook, stirring occasionally to prevent sticking, 10 minutes.. Add rice noodles first, toss, and then return chicken and veggies. Flip them all over a couple of times to coat them evenly in the spices, citrus, and oil. Next, add the coconut milk - and bring to a boil. Stir in coconut milk, fish. Stir, then bring to a boil. Add the curry paste; stir fry for 1 minute. Cover and cook over medium high heat until boiling. Stir in the onions and cook for 4-5 minutes on high heat, until they start to brown, then reduce the heat and cook for a further 3-4 minutes . Stir in stock powder. Add shallots and carrots and cook until shallots are softened, 4 min. 4. Cover and reduce heat. Paleo Thai Shrimp & Vegetable Skillet This ones light and fast and great for a weeknight! Once melted, add onion and carrots and cook for 2-3 minutes until tender. Add mustard seeds and once they start to splutter carefully add the onion and tomato puree. Add the marinated fish to the hot coconut sauce in the pan and cook for 4-6 mins until the fish is opaque and cooked through. Mix all the ingredients for the crust together. B. monkfish, cod). Sauce: Heat the oil in a large saucepan. A key ingredient here is my Homemade Thai Seasoning. Let fish fry at least 1 minute before turning or moving. Tip the fish into a large bowl with add tsp each of salt and plenty of freshly ground black pepper, half the lime juice and half the turmeric. Serve with a squirt of sriracha, if desired. Add the carrots and stir to coat with the oil. Bring to a boil, then reduce heat; cover and simmer . Add the shallots and ginger; stir fry for 3-5 minutes. Salmon: Mix the spices and the olive oil to make a paste. Pour in the coconut milk, and mix in vegetables. Choose a brilliant new cook book when you subscribe, Choose the type of message you'd like to post. Heat the coconut oil in a large skillet on high heat. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork. Let it simmer for 2 minutes, then remove from heat and add in cilantro, lime juice, and salt to taste. Add oil and swirl around, then gently place fish in the pan. Stir in the curry paste, coconut milk and stock. Add veggies - slower cooking vegetables first, quick-cooking veggies last. (You dont even have to cook it all the way through.). I love having it on hand because it has a flavor that you cant quite get with regular curry powder, which has more of an Indian flavor. Add coconut milk and mix well. Close and lock lid. Taste and adjust seasoning if necessary. All rights reserved. Drain the fish pieces reserving the marinade. Then put the fish back in the pan for a few minutes to finish cooking. Add the garlic, lemongrass and fresh chilies. Drain the fish pieces reserving the marinade. Heat a large fry-pan on medium heat. Cover, and cook 10 minutes, or until vegetables are tender and cod fish is easily flaked with a fork. No wonder coconut milk has gained in popularity in recent years; this creamy milk not only tastes delicious, but has a slew of health benefits as well. Heat the oil in a skillet over medium-high heat. Add cup of the coconut milk, lemongrass and chilli and fry until liquid evaporates and lemongrass is tender, 2-3 minutes. For the sauce, saut shallot, garlic and cherry tomatoes, then add coconut milk, curry paste, fresh basil and chili, letting it thicken to a creamy texture, stirring occasionally. I promise this isnt intimidating. Pro tip - If the heat is high the water will evaporate quickly. Bake 30 minutes at 180C (if necessary during baking time brush with some water). Step 2- Add the spices and coconut milk. Saute the fish until golden brown and remove the fish with a slotted spoon. Heat the oil in a skillet. Add medium thick coconut milk and bring it to a boil. As for the fish, Spanish mackerel steaks is the norm. Peel and finely chop the onion and garlic. Add the garlic and ginger and fry for another 10 seconds; then, add all of the spices. Maybe that's why they're so great as meal prep recipes? Thai Roasted Sweet Potatoes with Coconut & Lime Who knew that sweet potatoes went so well with Thai seasoning? Heat the oven to 200C (180C fan)/390F/gas 6. Add in tsp fish-season up and black pepper to taste. (See notes.) I used thick store-bought coconut milk and this adds enough body to the gravy. Top with coconut mixture. Let's work together to keep the conversation civil. Add lemon/lime juice and sugar, salt and pepper, fish sauce if using, 10. MAKE CURRY Meanwhile, crush garlic. Vegetarians love the drink just as much as stars and models. Cook on low flame for 5-7 mins. Sprinkle the chicken thighs with the dry rub and pat the rub into both sides of the chicken thighs. Once the oil melts, add in the onion and cook until translucent. Cook till the fish pieces are done, it will take around 20 - 25 mins on low flame. Reduce heat to low and add the mushrooms, green beans and tomatoes. STEP 1. How to organize your refrigerator to keep your ingredients fresh and healthy. Add the garlic and ginger; stir to coat everything with the oil. In the same oil, fry onion until brown. 9. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. 2 Heat the oil in a non-stick frying pan. Its super easy and it only takes a few minutes. Heat a wok or large frying pan over medium-high heat. Set aside. Place the fish in a shallow dish, mix the lime juice with ginger and coriander and drizzle over the fish, tossing to coat. In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt. Turn Pressure Valve to the Sealing position and cook at high pressure for about your 15 minutes. Add in measured coconut milk to the pan and stir the veggies around in the milk. I never thought I would say this about a fish recipe, but the leftovers are actually better. window.fd('form', {
Bring it to a simmer, for about a minute, this prevents the coconut milk from curdling under pressure. Add the Thai curry paste and curry powder and stir to combine. Do you know how to tell if fish has cooked all the way through? Reduce flame to the lowest and add cleaned fish pieces. Bake fish at 450 degrees for about 5 minutes. I love that you used shrimp! 4 firm skinless fish fillets, such as salmon, halibut, or cod loin. You could use shrimp instead of white fish. Weird, right? Slowly add the fish and cook on low; simmer until cooked through. Cook the salmon, skin-side down, for 5 minutes. Add the curry powder, turmeric, chilli and cinnamon stick and cook for 30 seconds. Add the fish and the tomatoes to the pan and cook over low heat until the fish is heated through, 2-3 minutes. Heat the peanut oil in a deep pan or a wok. I like rockfish because our Costco sells a wild-caught version and its only 4.99/pound. Discard the allspice, stir in lime juice and serve sprinkled with the spring onions. Add the carrots and bell pepper and saut for 4-5 minutes, until slightly softened. See below for a list of recommended common fish. Drizzle in olive oil to cover the bottom of the pan. Cover and cook until the fish flakes easily with a fork, about 7 minutes. Step 2 Heat the oil in a frying pan over medium-high heat. 1 tablespoon coconut oil, 4 salmon fillets. Add the minced onion and reduce heat to just below medium. Use a thick, firm white fish like cod or halibut or rockfish. Add coconut milk and broth and stir to combine; season with salt. I get what you mean, but it really shouldnt be. Add saffron to boiling rice water. Thanks Nicole! Simmer gently over medium heat until lightly thickened, about 10 minutes. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Warm your oven to 200C/Fan 180C/Gas 6. Simmer until tender, about 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Here we go. Cut the salmon into 4 equal pieces. HEAT oil in a medium frying pan over medium. Gradually stir in rice. Season with teaspoon salt and some black pepper, to taste, and stir to combine. Set aside. Refrain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks, name calling or inciting hatred against any community. Add rice. Best Fish for Curry You can use virtually any fish in this curry - white fish fillets, salmon, trout. You can swap out the fish for chicken and change up the vegetables. 12. Start your Instant Pot Coconut Rice (or jasmine rice or whatever kind of rice you're making) so it'll be finished when the curry is finished. (I gave the carrots a few minutes more than the asparagus and chopped rapini). Or a different type of vegetable, but make sure the vegetable cooks quickly so the fish doesnt get cold or overcooked waiting for the veg to cook. Place one of the oven racks close-ish to the top, about 6 inches or so. Add the kosher salt, garlic powder, coriander, and ground ginger to a small bowl and mix until combined. Plate the rice and vegetables, then top with the fish and sauce. Try this easy-to-make recipe! STEP 3. Let them sit for 10-15 minutes (or chilled up to 2 hours) before cooking. Just ensure that the cooking time for the meat and vegetables is roughly the same. 2. Poke it with a fork. Add cocum and salt. Add the onion to the pan and cook until translucent. 1 c rice flour; t salt 1 c coconut milk, at room temperature Coconut oil for frying Egg Curry 1 T coconut oil 1 shallot, minced 5 fresh curry leaves t Maldive fish flakes or fermented shrimp paste t chili powder t ground cumin t ground turmeric 1 green chile, minced 1 c coconut milk 1 small cinnamon stick You start with a quick marinade (like 15-20 minutes quick) with that Thai seasoning, some lime juice, and some salt. Flip the fillets over and then sprinkle the other 1/2 teaspoon and another teaspoon of Thai Spice over the other sides of the fillets. Add the curry powder and sugar, and keep stirring. The coconut milk will deglaze the bottom of the pan for you, so help it along by scraping the bottom to remove those bits of stuck fish. Add the onion and cook 5 minutes or until fragrant. 5. 3 Add the curry powder, turmeric, chilli and cinnamon stick and cook for 30 seconds. Increase heat to high and bring mixture to a boil. Add the oil and butter to a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Line a baking sheet with foil. Turn heat to low. Add in scotch bonnet slices and bell peppers and cook for another minute and a half. Let's make healthy eating easy and approachable for busy families! If you use an economical coconut milk (ie lower coconut %) then you may need to dial it up a touch. Editor's pick on the best recipes, articles and videos. 14-ounce can coconut milk. Reduce heat and simmer for 20 minutes. Sprinkle 1/2 teaspoon of salt and 1 teaspoon of Thai Spice Blend over the fish. Serve topped with cashews and cilantro. In a hot pan, melt the coconut oil and fry the onion until golden brown. Thanks for stopping by! Heat oil in a medium pan. Steam vegetables until done; prepare the rice as directed on the package. Add coconut milk, tomatoes and half a cup of water. Stir and cook until curry powder coats onion evenly and smells good, 1 to 2 minutes. Prep your carrots and broccolini. Cover and refrigerate for 20 minutes. Cook the rice according to package directions. Bring curry to a simmer, then reduce heat to medium-low. Cook the veggies another 5 minutes or until they just begin to soften. I get a lot of comments about how fish is intimidating. This site uses Akismet to reduce spam. Pour in the coconut milk and water mixture, then stir in the palm sugar and fish sauce. });
, 2021 Perry's Plate | Home | Recipes | Free Meal Plans | Paleo Cookbooks | About Me | Contact | Privacy Policy, Homemade Chicken Breakfast Sausage + Breakfast Bowls, Thai Roasted Sweet Potatoes with Coconut & Lime, 1 - 1 1/2 pounds thick white fish (like halibut, cod, or rockfish), 1 bunch of baby kale or a couple handfuls of baby greens (kale, chard, spinach). Add salt and cup of water. Add the onion and saute for 3-5 minutes or until onions begin to turn golden. Heat the oil in a skillet. Followed by cilantro or parsley. Lower the heat to low and add in the curry powder, red curry paste, and coriander. STEP 1 Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Pour coconut curry sauce over fish and lift each piece to allow sauce to cover the underside. YOU NEED LIME JUICE. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Reproduction in whole or in part without permission is prohibited. Pour in the coconut milk and stir until combined. Do not lift the lid. Remove from fire. Whisk together garlic, coconut milk, curry powder, lime juice, sweet chilli sauce and turmeric. Stir in the other 2 teaspoons of Thai Spice, the juice of the other lime, the fish sauce, and a squeeze or two of sriracha (if using). Add cod; continue cooking 5-7 minutes or until fish is opaque and flakes easily. Saute 2 tablespoons minced ginger in a saucepan with butter. Heat the coconut oil in a large skillet on high heat. Method STEP 1 Tip the fish into a large bowl with add tsp each of salt and plenty of freshly ground black pepper, half the lime juice and half the turmeric. Add the onion and cook, stirring occasionally, for 5 mins or until soft and golden. Step 1 Bring the water and rice to a boil in a pot. directions Arrange your fish in a baking greased baking mold. Bring to a boil. Mix in cod, and season with curry powder, chili powder See more . In a large pan on medium heat, melt the coconut oil. Lay the fish on a large plate or a small baking dish. Add the veggies and bring the pot to a boil. Unfortunately, that is not easily . Instructions. Fish is done when the flesh turns firm and opaque and flakes easily. This last time I decided to make a saucy curry, and the Thai seasoning surpassed my expectations of flavoring the sauce! Nat's Note: This recipe is super adaptable! Get the oven ready: Preheat the oven to 475 degrees. Preparation. 3. 1-1.5 lb (500-750g) Fish steaks or fillets, rinsed and cut into bite-size pieces (fresh or frozen and thawed) 1 Tomato, chopped (or a heaping cup of cherry tomatoes) Slowly add the fish and cook on low; simmer until cooked through. Add thick coconut milk and rotate the pan. Stir in the curry paste, saut briefly and pour in the coconut milk. Add turmeric and red chili powder and cook on medium heat for 5 mins until the oil starts to separate stirring occasionally. I recommend sturdy greens like kale or chard or broccoli florets, asparagus, or small pieces of summer squash. Prepare the shrimp: Heat the remaining tablespoon oil in a large (12-inch) skillet over medium-heat. Cook for another 2-3. Scatter the sliced onions into a large roasting tin. Add the shallot, garlic, lemongrass, and ginger and saut until softened. coconut oil, curry powder, coconut milk, brown rice, lentils and 9 more Squid Curry With Turmeric Rice Ramona's Cuisine coconut milk, turmeric powder, coconut oil, coriander powder and 18 more Caribbean Black Eyed Pea and Collard Green Curry The Full Helping coconut milk, quinoa, vegetable oil, yellow onion, carrots, diced tomatoes and 15 more Put the butter and sugar in the bowl of a stand mixer with the . Stir in the broth, coconut milk and rice. You can read more about us here. Add the onion and cook until soft. Heat the coconut oil in a large skillet over high heat. Simmer 11 to 13 minutes, or until the water is absorbed and the rice is tender. Combine coconut milk, fish sauce, curry powder and paste, garlic, red pepper flakes and lime juice in a small bowl. Add the coconut milk, 180ml water, the tamarind paste, if using, and a pinch each of salt and black pepper, and simmer over a medium heat for 10-12 mins until thickened and fragrant. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork. Add can of diced tomatoes, increase heat to high and bring to a boil. Drain any water/lemon juice from the fish and add the fish to the pan. | For reprint rights: Times syndication service, Ingredients of Coconut Fish Curry and Brown Rice. Many products featured on this site were editorially chosen. Rinse and quarter the tomatoes, remove seeds and cut into small cubes. In a large pot, heat the oil over medium heat. Spoon fish mixture over rice. Help us delete comments that do not follow these guidelines by marking them offensive. Stir-fry for 2 minutes until fragrant. Well, unless you dont like fish, then dont make it. Arrange a pile of steamed spinach in the bottom of 4 soup plates. Heat the coconut oil in a large high-sided skillet over medium heat. Like with pakoras, don't overcrowd the pan. Prepare the sauce by heating the canola oil in a saucepan over medium heat. 2. However, if you cannot find fish curry powder, please use whatever kind of curry powder you have on hand and add some tomatoes to the curry. Pat the chicken thighs dry with a paper towel. Ive made it this way a few times and we really loved it. Stir gently to combine. Allow to simmer for 5-10 minutes until reduced . Serve with the basmati rice and garnish with cilantro. Season with salt and pepper. 3. Stir to coat, and cook until fragrant. Add tomato, remaining coconut milk, and remaining water to the . But what's really in this trendy drink? Toss together then slide the tin into the oven for 20 mins. Heat the oil in a frying pan over medium-high heat. Sign up to get daily ideas on meals, Wondering what to cook today? They'll need to be super thinly-sliced so they can cook in the oil. Cover, reduce heat to low, and simmer 45 minutes. Sprinkle with oil. Combine the fish, ginger, lemon zest and juice in a non-metallic bowl. Method 1. Taste, and add a little salt if you think it needs it. Bring water to a boil in a large non-stick pot. Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer. Season generously with salt and pepper. Rinse the fish, pat dry and cut into large, bite-sized pieces. Let them cook for 5 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Bring the water and rice to a boil in a pot. Squeeze the juice from 1 lime and drizzle 2 Tablespoons of avocado oil over the fish. This was AMAZING! If there isn't enough water, you can adjust it by adding a bit with the coconut water. Heat the oil in a frying pan over a medium heat and cook the onion until softened, about 8-10 mins. Tip the butternut squash and sweet potato mix into a heatproof bowl with a splash of water, cover and microwave on high for 3 mins until the veg is fork-tender. Add the fish sauce, salt, sugar and remaining 200ml of the coconut milk and the stock. Make the curry: In the same pan, saut the onion and garlic until soft and translucent. Add other vegetables in the order of how long they need to be cooked. Set it aside and keep warm.
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