Ingredients
- 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
Directions
- Preheat oven to 425
- Toss the carrot chunks in some oil, salt, and pepper on a large sheet pan
- 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)
- If you’re making rice, this would be a good time to get it started
- 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
- While the carrots are roasting, heat oil in a large skillet on medium high
- Saute the red onion and bell pepper for a few minutes
- Add ginger, garlic, chili pepper, and green curry paste to the skillet and cook for a minute
- Add the coconut milk to the skillet, stir to combine everything, then reduce heat to low when it’s just about to simmer
- Squeeze lime juice into the coconut mixture then add a dab of fish sauce and stir
- 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)
- 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
- Plate up the carrots along side some rice and/or spinach
- Place the fish, veggies, and sauce over the rice/spinach and serve garnished with scallions, cilantro and lime wedges