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
4small pieces of wild snapperor similar white fish
4carrotspeeled and chopped
2cupscauliflower florets
1bell pepperchopped
1cupsnow peas or green beansends trimmed
1handful chopped parsley to garnish
1teaspoonsea salt
1teaspoonpepper
for the Coconut Curry Sauce:
1can coconut milk
3teaspoonscurry paste
1teaspoonhoney
1limejuiced
1teaspoonsea salt
1teaspoonpepper
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.