Green Coconut Curry Snapper Bowls
Making curry at home seems fancy, but it really isn’t as hard to do as most people think. In fact, it’s one of my favorite ways to add tons of flavor to great basic meals like fish and veggies, with just a few pantry staples you can always have on hand. Add a side of rice, quinoa or potatoes to this dish if you’d like
Ingredients
- 4 small pieces of wild snapper or similar white fish
- 4 carrots peeled and chopped
- 2 cups cauliflower florets
- 1 bell pepper chopped
- 1 cup snow peas or green beans ends trimmed
- 1 handful chopped parsley to garnish
- 1 teaspoon sea salt
- 1 teaspoon pepper
- for the Coconut Curry Sauce:
- 1 can coconut milk
- 3 teaspoons curry paste
- 1 teaspoon honey
- 1 lime juiced
- 1 teaspoon sea salt
- 1 teaspoon pepper
Instructions
- Heat a large skillet over medium high heat with a bit of olive or coconut oil. Add veggies and sauté until done, sprinkling with sea salt and pepper halfway through.
- In the meantime, assemble the sauce: Bring all ingredients to simmer in a small saucepan until combined. Set aside.
- Remove veggies from pan when done and set aside. Add a bit of olive oil and turn up the heat to high. When hot, add snapper, cooking until the first side browns completely before flipping. Flip fish and add back in the veggies to warm. Split veggies and fish amongst 4 serving bowls and spoon the sauce over the top. Sprinkle with chopped parsley to serve.