Coconut-Green Curry with Vegetables and Halibut

INGREDIENTS

2 ounces green curry paste

4 garlic cloves

1/2 de-seeded jalapeno

lime and lemon zest

thai basil or regular basil

coconut oil

mixed vegetables cut into large chunks such as broccoli, cauliflower, turnip, parsnip, brussel sprout, carrot, zucchini, spinach

salt

pepper

red chili flake

coconut milk

soy sauce

lime juice

halibut, salmon, shrimp, tofu, or chickpeas

cilantro

serve with rice

METHOD

Blend curry paste, garlic, jalapeño, lime and lemon zest, and a touch of water in a blender.

Heat at least 1 tablespoon of coconut oil in a dutch oven and add vegetables. Cook for a few minutes and then add green curry into a well of vegetables. Mix well. Season with salt, pepper, and chili flakes.

Add 1 can of coconut milk, 1/4-1/2 cup of water, soy sauce to taste, lime juice, and chopped cilantro. Cook until vegetables are almost cooked.

Cut halibut into large pieces and gently submerge into sauce and vegetables. Place the lid on the pot and cook until halibut is no longer translucent.

Serve with rice and garnish with cilantro, mint, basil, jalapeño, and lime juice.