• 2 6oz portions of fish (salmon, halibut, cod, trout, etc)
  • 6 large carrots, chunked
  • 1 can coconut milk
  • 1 large red onion, sliced
  • 1 bell pepper, thinly sliced
  • 1 tablespoon green curry paste
  • a thumb of fresh ginger
  • 1-2 cloves garlic
  • 1 Thai chili or other hot pepper (optional)
  • avocado or olive oil
  • lime (3/4 for juicing and 1/4 for serving as wedges)
  • fish sauce
  • a few sprigs of fresh cilantro
  • 2 scallions, diced
  • salt and pepper
  • cooked rice and/or fresh spinach for serving


  1. Preheat oven to 425
  2. Toss the carrot chunks in some oil, salt, and pepper on a large sheet pan
  3. Place the fish on a small sheet pan and lightly coat with oil, salt, and pepper (you could roast it on the same pan as the carrots, but the fish needs less time to cook)
  4. If you’re making rice, this would be a good time to get it started
  5. When the oven is ready, put the carrots in and roast for 10-12 minutes, then toss the carrots and roast for another 10-12 minutes
  6. While the carrots are roasting, heat oil in a large skillet on medium high
  7. Saute the red onion and bell pepper for a few minutes
  8. Add ginger, garlic, chili pepper, and green curry paste to the skillet and cook for a minute
  9. Add the coconut milk to the skillet, stir to combine everything, then reduce heat to low when it’s just about to simmer
  10. Squeeze lime juice into the coconut mixture then add a dab of fish sauce and stir
  11. Put the fish in the oven and roast for 10-12 minutes (this should be about the same time you’re tossing the carrots mid-way through their cooking)
  12. When the fish and carrots are finished cooking, remove them from the oven and nestle the fish into the skillet with the coconut curry sauce
  13. Plate up the carrots along side some rice and/or spinach
  14. Place the fish, veggies, and sauce over the rice/spinach and serve garnished with scallions, cilantro and lime wedges