NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

0.25 cup Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Cooked brown rice

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tsp Coconut oil

0.25 cup Vegetable broth

1 tsp Fish sauce

0.5 tsp Fresh ginger

1 clove Garlic

1 tbsp Fresh cilantro

1 wedge Lime

PREPARATION

• 1

  Heat coconut oil in a large skillet over medium heat and sauté minced garlic and grated ginger until fragrant.

• 2

  Stir in the green curry paste, toasting it for one minute to release the aromatic oils.

• 3

  Pour in the coconut milk and vegetable broth, whisking until smooth, then bring to a gentle simmer.

• 4

  Add the sliced bell peppers and snap peas to the pan, cooking for 3 minutes until slightly softened.

• 5

  Place the cod pieces into the sauce, cover, and poach for 5-7 minutes until the fish is opaque and flakes easily.

• 6

  Season with fish sauce and serve the curry over warm brown rice, garnished with fresh cilantro and a squeeze of lime.