FISH AND VEGETABLE CURRY

FISH AND VEGETABLE CURRY



Ingredients

1 lb white fish fillets, cut crosswise into 1" slices
1 (403 mL) can unsweetened coconut milk
2 Tbs red curry paste
2 medium carrots, cut into thin matchsticks
1/2 small red cabbage, thinly sliced
handful fresh cilantro, chopped


Instructions

Put coconut milk and red curry paste in a large sauté pan over medium heat. Cook for 3 minutes, stirring until combined.

Add carrots and red cabbage to pan. Cover and simmer for 4-5 minutes.

Add fish and simmer an additional 4-5 minutes, or until fish is fully cooked.

Serve with fresh cilantro.